This strawberry rhubarb crisp is a naturally sweetened dessert made with fresh fruit and a simple oat and almond flour topping. Sweetened with honey and coconut sugar instead of refined white sugar, it's a balanced take on a classic crisp that highlights the sweet-tart flavor of strawberries and rhubarb.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Rhubarb Crisp
🕒 Ready In: ~45 minutes
👪 Serves: 6 servings
🍽 Calories: ~280 per serving (estimated)
🥣 Main Ingredients: Rhubarb, strawberries, honey, oats, almond flour, coconut sugar
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Easy - mix, top, bake
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Strawberries add natural sweetness while rhubarb brings a bright, tangy contrast, and a small amount of cornstarch helps the filling thicken as it bakes. The oat and almond flour topping bakes up golden and crunchy, providing texture without traditional flour.
If you enjoy wholesome fruit desserts made with simple ingredients, you may also like our Honey Grilled Peaches, Cherry Almond Cake, or Gluten-Free Berry Cobbler that are easy to prepare and perfect for sharing.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Strawberry Rhubarb Crisp:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Strawberry Rhubarb Crisp:
- Recipe Notes & Tips:
- How to Store:
- Strawberry Rhubarb Crisp FAQs:
- More Dessert Recipes You'll Love
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- Strawberry Rhubarb Crisp
Why You'll Love this Strawberry Rhubarb Crisp:
Naturally sweetened: Honey and coconut sugar provide balanced sweetness without refined white sugar, letting the fruit flavors shine.
Perfect sweet-tart balance: Strawberries add natural sweetness while rhubarb brings a bright, tangy contrast.
Gluten-free topping: Oats and almond flour create a crisp, crumbly topping without traditional flour.
Great for sharing: This crisp is easy to make ahead and works well for family desserts or casual gatherings.
Key Ingredients:
- fresh rhubarb. Use fresh, firm stalks for the best tart flavor. If using frozen rhubarb, thaw and drain it well before baking to avoid excess moisture.
- fresh strawberries. Fresh strawberries bring natural sweetness, slice large ones in half for even cooking. You can also use frozen strawberries (thawed and drained).
- honey. Adds sweetness that balances the rhubarb's tartness. Maple syrup can also be used.
- old fashioned oats. Old-fashioned oats give the topping texture and crunch, avoid quick oats, which bake up softer.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the fruit ratio: Use more strawberries for a sweeter crisp or add extra rhubarb for a more tart flavor.
- Make it dairy-free: Replace the butter with melted coconut oil or a dairy-free butter alternative to keep the topping dairy-free.
- Adjust sweetness: If your fruit is very tart, add an extra tablespoon of honey to the filling. For a less sweet crisp, reduce the coconut sugar slightly.
- Make it nut-free: Skip the slivered almonds and use additional oats in the topping if needed.
- Add extra spice: A pinch of nutmeg or ground ginger pairs well with the cinnamon for added warmth.
How to Make Strawberry Rhubarb Crisp:
- Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine the rhubarb, strawberries, cornstarch, honey, and lemon juice. Stir until the fruit is evenly coated, then spread the mixture evenly in the prepared baking dish.
- In a separate bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.
- Fold in the slivered almonds, then sprinkle the topping evenly over the fruit.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Let cool for at least 10 minutes before serving. Serve warm, optionally with whipped cream or vanilla ice cream.
Recipe Notes & Tips:
- Balance the fruit: Rhubarb is very tart, so using more strawberries than rhubarb helps create a balanced sweet-tart flavor without needing extra sweetener.
- Let the filling thicken: Cornstarch helps absorb excess moisture from the fruit as it bakes, preventing a watery or soupy crisp.
- Mix topping until crumbly: The topping should resemble coarse crumbs before baking. This ensures it bakes up crisp rather than dense.
- Don't pack the topping: Sprinkle the topping loosely over the fruit to allow air circulation and even browning.
- Bake until bubbling: The crisp is done when the fruit is bubbling around the edges and the topping is golden brown, this ensures the filling has thickened properly.
- Rest before serving: Let the crisp cool for at least 10 minutes after baking so the juices can settle and the topping can firm up.
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How to Store:
Refrigerator: Store leftover crisp in an airtight container or cover the baking dish tightly. Keep refrigerated for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes to re-crisp the topping before serving.
Freezer: Cool completely, then wrap tightly with plastic wrap and foil or store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and warm in the oven before serving.
Strawberry Rhubarb Crisp FAQs:
Cornstarch helps thicken the filling as the strawberry rhubarb crisp bakes. Baking until the fruit is bubbling around the edges and letting the crisp rest before serving allows the juices to set properly.
Yes. This strawberry rhubarb crisp is gluten-free because it uses almond flour and oats instead of wheat flour. To keep it fully gluten-free, be sure to use certified gluten-free oats.
Yes. Strawberry rhubarb crisp can be baked ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven to restore the crisp topping before serving.
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Strawberry Rhubarb Crisp
Ingredients
- 2 cups fresh rhubarb, sliced
- 3 cups fresh strawberries, halved
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 cup old fashioned oats
- 1 cup almond flour
- ¼ cup coconut palm sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 6 tablespoons butter, melted
- ½ cup slivered almonds
Instructions
- Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine the rhubarb, strawberries, cornstarch, honey, and lemon juice. Stir until the fruit is evenly coated, then spread the mixture evenly in the prepared baking dish.
- In a separate bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.
- Fold in the slivered almonds, then sprinkle the topping evenly over the fruit.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Let cool for at least 10 minutes before serving. Serve warm, optionally with whipped cream or vanilla ice cream.
Nutrition
Notes
- Balance the fruit: Rhubarb is very tart, so using more strawberries than rhubarb helps create a balanced sweet-tart flavor without needing extra sweetener.
- Let the filling thicken: Cornstarch helps absorb excess moisture from the fruit as it bakes, preventing a watery or soupy crisp.
- Mix topping until crumbly: The topping should resemble coarse crumbs before baking. This ensures it bakes up crisp rather than dense.
- Don't pack the topping: Sprinkle the topping loosely over the fruit to allow air circulation and even browning.
- Bake until bubbling: The crisp is done when the fruit is bubbling around the edges and the topping is golden brown, this ensures the filling has thickened properly.
- Rest before serving: Let the crisp cool for at least 10 minutes after baking so the juices can settle and the topping can firm up.
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