Strawberry Rhubarb Crisp Recipe

Spring dessert being served in a tablescape of pink and green.

5 from 3 votes

This strawberry rhubarb crisp recipe is for everyone, satisfying dietary needs by being gluten-free, dairy-free, vegan, and refined sugar-free while letting those delicious spring fruits shine. All the desired classic flavors are here; in fact, I've heard it called the best strawberry rhubarb crisp around!

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Breakfast, Dessert

Cuisine: American

Keyword: crisp, crumble, Mother's Day, rhubarb, spring, strawberry

Servings:

Calories: 223kcal

Equipment

oven

Ingredients

3 cups rhubarb sliced
2 ½ cups chopped sweet strawberries
1 cup applesauce unsweetened
¼ cup maple syrup If berries aren't very ripe, use up to ½ cup instead
3 tablespoons oat flour or almond flour

For the topping:

1 ½ cups almond flour
1 ½ cups rolled oats gluten-free if needed
¾ cup maple syrup
1 teaspoon vanilla

Instructions

If using frozen strawberries, thaw in advance. Slice them into bite-sized pieces and the rhubarb into about ¼-inch pieces, placing them in a large bowl. Stir in the applesauce, maple syrup, and flour. Pour evenly into a 9x13 baking dish. (You may line the dish with parchment, but I prefer not to, it can get messy either way!)
Preheat the oven to 375 degrees.
Rinse the bowl and place all the topping ingredients into it, stirring them together until evenly mixed. With damp hands (to prevent sticking), spread the topping evenly over the strawberry mixture, a little at a time.
Bakes for 40 minutes. If it's not golden brown quite yet, go ahead and add 5 more minutes at a time until it is golden.
Serve as is or with fresh berries, mint, lemon balm, dairy-free whipped cream or ice cream - whatever you like!

Notes

Beautiful Ingredient offers nutritional information for recipes on this site as a courtesy. The calculations are automatically provided by an outside service, which at times may not have a reference for every exact ingredient precisely as intended. Therefore, while accuracy is attempted, calculations should be considered rough estimates.

Nutrition