Strawberry Rhubarb Crisp
A simple, wholesome dessert that celebrates the classic pairing of sweet strawberries and tart rhubarb. This naturally sweetened crisp features a cozy pecan crumble topping and comes together with nourishing pantry ingredients for an easy spring and summer treat.
Servings 6
Ingredients
- 2 cups Rhubarb diced
- 2 cups Strawberries sliced
- 1/2 Navel Orange juiced
- 1/4 cup Maple Syrup divided
- 3 tbsp Coconut Flour divided
- 1/2 cup Pecans chopped
- 1/3 cup Almond Flour
- 2 tbsps Almond Butter
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 350°F (177°C).
- In an 8-inch square baking dish, combine the rhubarb, strawberries, orange juice, 2 tbsp maple syrup, and 2 tbsp coconut flour. Mix until well combined.
- In a separate bowl, mix the pecans, almond flour, almond butter, cinnamon, remaining 2 tbsp maple syrup, and remaining 1 tbsp coconut flour until combined.
- Crumble the topping evenly over the fruit mixture.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden and the fruit is bubbling.
- Let cool for about 5 minutes before serving. Enjoy!
Notes
Make it berry flexible
No rhubarb? Swap with blueberries, cherries, raspberries, or peaches.
Sweetness adjustment
Depending on how tart your rhubarb is, you may want to add an extra tablespoon or two of maple syrup.
Nut-free option
Use sunflower seeds instead of pecans and swap almond flour/butter for oat flour and a seed butter.
Serving ideas
Great with coconut whipped cream or coconut yogurt.
Texture note
This topping is more soft and crumbly than a traditional crisp due to the lack of oil and butter, still delicious, just different.
Make ahead
You can assemble the crisp ahead of time and refrigerate. Bake just before serving.
Storage
Store leftovers in the fridge for up to 4 days. Reheat in the oven to bring back some texture.
Freezer-friendly
This crisp freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (177°C) until warmed through.
Pan size & individual servings
An 8-inch square dish works best, but you can use a slightly larger pan for a thinner crisp (reduce baking time slightly). For individual portions, divide into ramekins and bake for about 20–25 mins covered, then uncover and bake an additional 5–10 mins.
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