Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is a naturally sweetened dessert made with fresh fruit and a simple oat and almond flour topping.
Ingredients
- 2 cups fresh rhubarb, sliced
- 3 cups fresh strawberries, halved
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 1 tablespoon lemon juice
Topping:
- 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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