Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is naturally gluten free with dairy free options as well. It's an egg free dessert that's easily made vegan as well for an overall winner. You can't go wrong with the dynamite combo of strawberry and rhubarb. Then add a crisp topping plus some ice cream, and you have a dessert everyone loves. It's simple to make and you can even prep the crisp topping ahead to have in the fridge or freezer too.
Servings: 6 servings
Calories: 278kcal
Ingredients
Strawberry Rhubarb Filling:
- 1 pound rhubarb
- 8 ounces frozen strawberries thawed and the juices saved
- 1/4 cup maple syrup or honey (more to taste if your berries aren't sweet)
- 1 tsp orange or lemon zest
- 1 tsp cinnamon
- 2 tbsp tapioca starch
Crisp Topping:
- 3/4 cup rolled oats or 1/2 cup oat flour
- 1/4 cup butter avocado oil, vegan butter, or coconut oil
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup chopped nuts pecans, cashews, or walnuts
- 1/4 cup rolled oats
Instructions
- Preheat the oven to 350ºF.
- Wash and trim the rhubarb, then slice it into 1/4-1/2 inch pieces. Add the rhubarb and strawberries to a 11"x7" baking dish. Mix together, then spread out evenly.
- Combine the tapioca starch with the maple syrup until completely combined and no lumps remain. Then mix in the orange/lemon zest and cinnamon, then pour the mixture over the sliced rhubarb and strawberries.
- For the crisp topping, place the 3/4 cup oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Add the butter in small pieces, coconut sugar, cinnamon, and sea salt. Pulse until the mixture begins to clump.
- Add the chopped nuts and additional 1/4 cup rolled oats and mix the crisp topping together by hand.
- Using your hands to break apart the topping, crumble it evenly over the top of the strawberry rhubarb mixture.
- Bake it in the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling.
- Serve hot, warm, or at room temperature with your favorite vanilla ice cream.
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Notes
This rhubarb crisp is on the tangy side so that it pairs well with ice cream and isn't overly sweet!
Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 176mg | Potassium: 401mg | Fiber: 4g | Sugar: 15g | Vitamin A: 320IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 1mg