Strawberry Rhubarb Crisp

This easy naturally-sweetened strawberry rhubarb crisp is the ultimate summer dessert, but healthy enough that you can have it for breakfast!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: rhubarb and strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Servings:

Calories: 206kcal

Author: Alyssa

Ingredients

for the fruit:

2 cups rhubarb chopped
1 pint strawberries quartered
2 tablespoons balsamic vinegar
2 tablespoons coconut sugar

for the crumb topping:

1 cup rolled oats
1/4 cup almond flour
1/4 cup quinoa flour
2 tablespoons coconut oil melted (or oil of choice)
2 tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of sea salt

Instructions

Preheat the oven to 375º F.
Toss the strawberries and rhubarb in balsamic and coconut sugar. Place on a baking sheet and roast for 10 minutes.
While the fruit is roasting, prepare the topping by combining all the ingredients in a mixing bowl. Stir together until it forms a dough-like consistency.
Remove the fruit from the oven and scoop the strawberries and rhubarb off the pan and into the bottom of an 8x8 baking dish. Be sure to leave the juice behind!*
Spread the crumb topping evenly across the top of the fruit and bake on the center rack for another 15 - 20 minutes until the fruit gets all bubbly and the top is golden brown.
Serve warm with your choice of ice cream, coconut whipped cream or coconut yogurt!

Notes

Save the juice! It makes an amazing syrup for pancakes or waffles :)

Store leftover strawberry rhubarb crisp in an airtight container and refrigerate for up to 4 days. To reheat, simply pop it in a preheated oven at 350º F until it’s warmed through.

Nutrition