I don’t think there is an easy or more delicious dessert than a fruit crisp! Every time I think of one my mouth waters at the thought. In my world, no summer is complete without one! Especially at the lake!
This strawberry rhubarb crisp is going to whisk you back to your childhood and you are going to love how easy it is to make! It is gluten-free, refined sugar-free and can be made vegan by swapping out honey for maple syrup.
When we moved into our current house I was beyond excited to find out the previous owners had left us with two rhubarb plants! Little did I know they would produce so much fruit and I would have a chance to try out dozens of rhubarb recipes over the next summer! Haha.
Crisps are popular because the ingredients are pantry staples and the fruit is normally fresh and in season. A fruit crisp is the perfect dessert choice when you have a bounty of a particular fruit.
The perfect dessert
Do you ever go fruit picking in the summer? I never did it when I was younger but after Seth was born I went for the first time and was hooked! The whole experience was refreshing and I love the opportunity to teach my kids all about how food is grown.
Teaching kids about how food grows and how it is harvested is one of the tools I have used to help my kids build a healthy relationship with food.
My favorite recipes are the ones that can be mixed up with whatever healthy ingredients I have on hand. Fresh fruit such as strawberries, blueberries, cherries, saskatoon berries, plums, peaches, nectarines, and apples can all be substituted for strawberry rhubarb in this perfect crisp recipe!
Clearly, I’m hard-pressed to find a reason to not love strawberry rhubarb crisp! Once again I am excited to share a healthified version so you can still indulge in your favorite dish without the guilt or refined sugar! I’ve got your back!
Straweberry Rhubarb Crisp
- 2 cups strawberries, diced
- 2 cups rhubarb, chopped same size as strawberries
- 1 tsp vanilla extract
- 1/4 cup organic honey
- 1 tbsp lemon juice
- 1.5 tbsp arrowroot powder
- pinch sea salt
- 1 cup organice/gluten free rolled oats
- 1/2 cup almond meal
- 1/2 cup pecans, chopped
- 2 tsp cinnamon
- 1/4 cup honey
- 4 tbsp coconut oil
- Preheat oven to 350 degrees.
- Grease an 8×8 baking dish with coconut oil.
- In a bowl combine strawberries, rhubarb, vanilla, honey, lemon juice, arrowroot powder and sea salt. Stir to combine.
- Layer the fruit mixture evenly in the bottom of the pan.
- In a separate bowl combine the rolled oats, almond meal, pecans and cinnamon. Stir well. Slowly drizzle in the honey stirring to combine. add the coconut oil and mix with your fingers until crumbs begin to form.
- Spread the oat mixture evenly over the fruit filling.
- Bake for 30-35 minutes or until the fruit begins to bubble and the top is golden brown.
- Cool for 5 minutes before serving.