Strawberry Rhubarb Crisp

Published Tuesday, July 6, 2021

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Yields: 6



  • 3 cups strawberries, cut in halves
  • 2 cups rhubarb, cut into 1-inch pieces
  • 3 tbsp cornstarch
  • ¼ cup maple syrup

Crisp topping

  • ½ cup gluten-free rolled oats (or regular)
  • ½ cup almond flour
  • ¼ cup coconut sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ cup butter, cut into cubes (can sub coconut oil)


  1. Preheat the oven to 375 degrees F.
  2. Add the chopped strawberries and rhubarb to a large mixing bowl. Mix and add orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
  3. In a food processer, 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.
  4. Pour the fruit mixture into an 8x8 inch baking dish then add the crumble topping.
  5. Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.

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