This Healthy Strawberry Rhubarb Crisp combines fresh strawberries and rhubarb with a gluten-free oat and almond flour topping. Simple to prepare, perfectly balanced between tart and sweet, and wholesome enough for breakfast or dessert.
A healthy crisp recipe everyone will love
Crisps are one of my favorite warm-weather desserts because they come together quickly and always satisfy a crowd. Unlike a pie, you don’t need to fuss with a crust—the fruit fills the base and a crunchy oat-based crumble tops it off. This version highlights the classic pairing of strawberries and rhubarb, yielding a bright, slightly tart filling balanced with a naturally sweet, gluten-free topping.
The filling is sweetened with coconut sugar and maple syrup and thickened with a splash of orange juice and cornstarch. The topping blends gluten-free rolled oats with almond flour and a little coconut sugar for a tender, crumbly finish. It’s a lighter take on a traditional crisp without sacrificing flavor.
Why you’ll love this recipe
- Minimal ingredients and easy prep: a bowl, a baking dish, and a food processor or your hands for the topping.
- Perfect flavor pairing: sweet summer strawberries with tart rhubarb creates a classic bright dessert.
- Flexible recipe: it works with fresh or frozen fruit, and you can swap fruits (berries, peaches, apples) or make simple swaps for dietary needs.
How to make a healthy strawberry rhubarb crisp
Start by chopping the strawberries and rhubarb into bite-sized pieces. Toss them with freshly squeezed orange juice, cornstarch, and maple syrup to evenly coat and thicken the filling as it bakes.
Prepare the crisp topping by combining gluten-free rolled oats, almond flour, coconut sugar, cinnamon, and a pinch of salt. Cut in chilled vegan butter (or coconut oil) with a food processor or by rubbing with your fingertips until the mixture is crumbly and holds together in small clumps.
Spread the fruit filling evenly in an 8×8-inch baking dish, then sprinkle the crumble topping over the fruit in an even layer.
Bake at 375°F for 45–50 minutes, until the topping is golden and the fruit is bubbling. Allow the crisp to cool for at least 15 minutes before serving so the filling sets slightly.
Recipe tips and variations
- Use ripe, fresh strawberries and crisp rhubarb for the best texture and flavor.
- Mix the cornstarch into the orange juice first so it dissolves completely and won’t form lumps in the filling.
- Paleo option: replace oats with finely chopped walnuts or pecans for a grain-free crumble.
- Fruit swaps: feel free to use peaches, apples, cherries, or mixed berries if rhubarb isn’t available.
More summer dessert recipes to try
- Vegan Strawberry Cheesecake Popsicles
- Raspberry Crumble Bars
- Gluten-Free Peach Cobbler
If you try this Healthy Strawberry Rhubarb Crisp, leave a comment or rating to share how it turned out. Enjoy it warm with a scoop of ice cream, a dollop of yogurt, or simply on its own.
Healthy Strawberry Rhubarb Crisp
- Author: Jess
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This crisp is a simple, healthy summer dessert that highlights fresh fruit with a tender, gluten-free crumble.
Ingredients
Filling
- 3 cups strawberries, halved
- 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 (or cassava or a gluten-free flour)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup vegan butter, chilled and cut into cubes (or coconut oil)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the chopped strawberries and rhubarb in a large bowl. Whisk the orange juice, cornstarch, and maple syrup together, then toss with the fruit until evenly coated.
- In a food processor, pulse the oats, almond flour, coconut sugar, cinnamon, salt, and chilled vegan butter until the mixture is crumbly. Alternatively, combine in a bowl and rub the butter in with your fingers until crumbly.
- Transfer the fruit mixture to an 8×8-inch baking dish and evenly spread the crumble on top.
- Bake for 45–50 minutes, until the topping is golden and the filling is bubbling. Let cool for at least 15 minutes before serving.
Notes
Use fresh strawberries and rhubarb when possible for the best texture. Mixing the cornstarch into the orange juice first helps prevent lumps. For a paleo version, swap oats for crushed walnuts or pecans. This recipe adapts well to many fruits.
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