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This Healthy Strawberry Rhubarb Crisp is filled with fresh strawberries and rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!
A healthy crisp recipe everyone will love
One dessert I absolutely love making during the summertime is a crisp. Unlike a pie, it’s SO easy to throw together and is always a crowd pleaser. Crisps are made with a base of fruit and topped off with an oat crumble topping, like this Healthy Apple Crisp. It then gets baked up to crispy perfection!
Strawberry and Rhubarb is a match made in heaven, like in my Strawberry Rhubarb Chia Pudding. This healthy strawberry rhubarb crisp is no exception! It’s one of those recipes that is perfect to throw together last minute when you need an easy dessert, and it’s perfect to serve during the summertime.
This crisp is sweetened with coconut sugar, and the crisp topping is made with a mix of gluten-free whole oats and almond flour, so it’s healthier than your average crisp.
Why you’ll love this recipe
- All you need to make this crisp is a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.
- The combination of sweet summer strawberries and tart rhubarb is to die for! This combination is also fantastic is this Strawberry Rhubarb Chia Pudding!
- This crisp recipe is easily adaptable and can be made with frozen fruit if needed, or any fresh fruit you have on hand like berries, peaches or apples.
How to make a healthy strawberry rhubarb crisp
Cut up the strawberries and rhubarb into small pieces, then add some coconut sugar, orange juice and cornstarch tossing it all together.
Mix the crisp topping ingredients together in either a food processor or just a large bowl using your hands until it’s crumbly.
Evenly spread the berry mixture into your baking dish.
Sprinkle the topping all over on top of the fruit.
Bake at 375 degrees F for 45-50 minutes, then let cool for at least 15 minutes before serving.
Recipe tips and variations
- Use fresh strawberries and rhubarb for best results.
- Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
- To make this crisp paleo, substitute the oats with crushed walnuts or pecans.
- You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry!
More summer dessert recipes to try
If you tried this Healthy Strawberry Rhubarb Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Healthy Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 mins
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This crisp is the perfect recipe for a simple and healthy summer dessert!
Ingredients
Filling
- 3 cups strawberries, cut in halves
- 2 cups rhubarb, cut into 1-inch pieces
- 1/3 cup freshly squeezed orange juice
- 3 tbsp cornstarch
- 1/4 cup maple syrup
Crisp topping
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond flour (can substitute cassava flour, or gluten-free flour)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup vegan butter, cut into cubes (can sub coconut oil)
Instructions
- Preheat the oven to 375 degrees F.
- Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
- In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
- Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
- Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.
Notes
Use fresh strawberries and rhubarb for best results.
Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
To make this crisp paleo, substitute the oats with crushed walnuts or pecans. You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 215
- Sugar: 17g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 2.5g
This strawberry rhubarb crisp was deliciously tart, Jess! My husband and I both enjoyed it!
Thanks Emily! Happy you both enjoyed 🙂
Loved this recipe! It had just the right amount of sweetness paired with the tart rhubarb. I will definitely make it again!
So happy you enjoyed Danielle!
Coming back to make this for the third time this season! So delicious! I made it Once with coconut sugar and once with monkfruit sweetener and both were good!
Thanks Dawn! Glad you enjoyed 🙂
This recipe looks beautiful Jess! Will definitely be saving this for later 🙂
Thanks Anna!
A great recipe that all the family loved. Perfect amount of sweetness so that the tartness of the rhubarb still shines through. I used coconut oil in the topping as suggested which worked really well and tasted great. Thanks Alethea
Thanks so much for trying this, and letting me know that coconut oil works as a substitute! I’m glad you enjoyed!
Hi,
I tried it. It was good but I had two issues:
1- I added sugar with crisp topping ingredients but it did not melt
2- It wasn’t crispy on the top
Not sure what I did wrong ?
Hi Sara, this could be due to the butter not being evenly distributed in your topping. As the butter melts with the oats and sugar and topping ingredients it creates that crispy top!
Thank you for your great recipes, just wondering how this is considered a healthy recipe with 1/4 c of vegan butter in it ? Even oil wouldn’t be a healthy alternative, I may try with applesauce? Your comments?
Hi Marie, glad you enjoyed! Everyone has a different definition of “healthy.” 1/4 cup of fat in a recipe is not unhealthy, and there has been a misconception that having fat in our diets is bad for us. Most vegan butter is made from oil, so oil is not necessarily healthier. I don’t like to sacrifice good taste in my recipes by making them without a fat, if a recipe needs that element. You’ll see most of my desserts and baked goods do contain fat, since it’s an important element in most desserts! You can definitely try substituting with apple sauce if you personally are looking for a fat-free alternative, just keep in mind this will result in a different texture and flavour for the crumble, and take away that “richness” that butter ads!
Hi Jess! This recipe looks amazing ? rhubarb and strawberry combo is my favorite…. I’m curious if you could suggest a substitute for vegan butter. Thanks
Hi Nataliya, you can use regular butter or coconut oil!
Wow this was healthy!? It was so delicious and the perfect sweetness. We kept coming back for seconds. three girls finished this whole baking tray in one night and I would have had more. The crumble is also delicious so I would like to try it out with different fruits. Try peaches next time!
So easy to polish off an entire dish of this! 😉
Wow, looking for a good rhubarb recipe too, do you think this would work raw?
Hi Dee!
Rhubarb is such a great ingredient to work with! I wouldn’t be sure if this would work raw, I personally love the taste of cooked rhubarb as it breaks down so it becomes less tough!
Thanks Alethea! It’s very simple to make and can be put together in 10 minutes! It’s great because you can do it in a skillet, a baking pan, or even individual ramekins ! Hope you enjoy! xx