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Strawberry Rhubarb Crisp Recipe
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Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is sweet, jammy, and lightly tart, with a crispy oaty-almond topper. Made with a fruity base and crispy topping. It's gluten-free and pretty healthy.
Category Breakfast, Dessert, Sweets
Cuisine gluten-free, soy-free, vegan baking
Servings 8 people
Author Hannah Sunderani


  • 2 lbs rhubarb , fresh or frozen, chopped
  • 1 lb strawberries , chopped
  • 1 cup raw cane sugar
  • 3 tbsp corn starch , or arrowroot powder
  • 1 tbsp lime , or lemon
  • 1 tsp vanilla extract

Oaty Topping

  • 1 cup gluten-free oats
  • 1/2 cup almond flour (ground blanched almonds)
  • 1/2 cup sliced almonds
  • 1/4 cup raw cane sugar , or coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamon , optional
  • pinch sea salt
  • 1/3 cup coconut oil , melted


  • Preheat oven to 350F/175C. In a large mixing bowl combine the rhubarb, strawberries, sugar, corn starch, lime and vanilla extract. Mix together to combine. Let sit for 10 minutes.
  • In a separate smaller mixing bowl combine the oats, almond flour, shaved almonds, sugar, cinnamon, cardamom, and sea salt. Stir to combine. Pour in the melted coconut oil and mix together.
  • In a 9x6 baking dish, pour in the sweet fruity mixture. Sprinkle with the crumble topping in an even layer. Bake for 45 minutes to 1 hour. Or, until the fruity sides are thick and bubbly, and the top is golden brown. Let rest for 20 minutes before serving. Serve warm or at room temperature, optional to serve with vegan ice cream or coconut yogurt.


Crisp will keep in fridge for up to one week. 


Calories: 557kcal | Carbohydrates: 74g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Sodium: 9mg | Potassium: 739mg | Fiber: 9g | Sugar: 48g | Vitamin A: 163IU | Vitamin C: 57mg | Calcium: 223mg | Iron: 2mg