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The BEST Strawberry Rhubarb Crisp (Gluten Free & Vegan!) This one is naturally sweetened and extra amazing!

Strawberry Rhubarb Crisp


  • Author: Emily
  • Yield: 8-10 1x

Description

This strawberry rhubarb crisp is tough to beat. The perfect blend of sweet and tart with a beautiful crispy crumble on top! You can use fresh or frozen fruit (or a combination!) for this recipe.


Scale

Ingredients

For the Strawberry-Rhubarb Filling:

  • 3 cups strawberries, halved if large
  • 3 cups rhubarb, sliced
  • 1/4 cup orange juice
  • 1/3 cup honey or agave
  • 2 Tbsp arrowroot or cornstarch

For the Crumble Topping:

  • 1 cup rolled oats (gluten free if needed)
  • 1/2 cup sliced almonds*
  • 1/4 cup almond flour*
  • 3 Tbsp coconut oil or butter,* softened
  • 4 Tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • pinch salt

Instructions

PREHEAT THE OVEN to 350 degrees F.

MAKE THE FILLING – In a large bowl, combine strawberries, rhubarb, orange juice, honey/agave, and arrowroot/cornstarch. Stir to combine. Pour into a 2 quart (8×8″) baking dish.

MAKE THE CRUMBLE TOPPING – In a medium bowl, combine oats, almonds, almond flour, coconut oil/butter, syrup, cinnamon, and salt. Stir until mixture comes together in clumps. Sprinkle crumble topping over the strawberry-rhubarb mixture.

BAKE at 350 degrees for 45-55 minutes, or until topping is golden and the filling is bubbling. (The filling will look a little translucent and jammy around the edges.) Let cool at least 10-20 minutes before serving to allow the filling to thicken slightly. Serve with ice cream for best results!


Notes

*SUBSTITUTIONS – You can substitute additional oats or pecans in place of the almonds if you can’t have them, and white/gluten free flour for the almond flour if needed. You can also choose coconut oil, butter, ghee, or vegan butter for your fat. If you can’t have citrus, you can use apple juice in place of the orange juice.

GLUTEN FREE NOTES – Be sure to use certified gluten free oats if needed. I like Bob’s Red Mill or Trader Joe’s brands.

TIPS FOR FROZEN FRUIT – If you’re using frozen fruit (or a combination of frozen and fresh), be sure to let the frozen fruit thaw slightly before using. This will help the filling mix together better so that the honey/agave doesn’t seize up in a clump. It doesn’t have to be totally thawed, but at least slightly softened will help.

Nutrition

  • Calories: 237kcal
  • Sugar: 22g
  • Sodium: 42mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0