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Strawberry Rhubarb Crisp (vegan + gluten free)
We’re making a classic recipe that much sweeter with the addition of juicy, dark sweet cherries!
Tasting notes:
bright | tangy | buttery
Pairing suggestions:
late night chats | summer BBQs | breakfast
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Why I Love this Recipe
This version of strawberry rhubarb crisp uses a trifecta of red fruits in the filling! I love the contrast of tart rhubarb with bright strawberry and sweet cherries. There’s absolutely NO added sugar in the filling – trust me, you won’t miss it at all! Let those brilliant, ruby red fruits shine.
Ingredients List
Rhubarb: the star of the show! I think of rhubarb like celery’s fruity cousin. The best time to find fresh rhubarb is in the spring and early summer.
Strawberries: look for dark colored strawberries. You know they’re good when you can smell them as you pass by. Just like rhubarb, strawberry season is late spring and early summer.
Dark Sweet Cherries: we’re looking for those super dark colored cherries, and for this recipe, frozen is best!! I prefer the 1lb bag from Trader Joe’s.
Corn Starch: when heated, corn starch releases a molecule called amylopectin (just a bunch of glucose molecules linked together) which is what thickens the juices in the filling.
Lemon Juice: nothing wrong with a little citrus in a berry pie recipe!
Oats: old fashioned rolled oats are key to the base of any healthy fruit crisp recipe. Make sure your oats are certified gluten free, this is my favorite brand!
Oat flour: a blend of oats and oat flour ensures the crumble topping sticks together just rihgt. I usually make my own oat flour by blending rolled oats in a high speed blender or food processor. You can also purchase oat flour that is certified gluten-free here.
Almond flour: almond flour adds a bit of texture and healthy fat to the crisp topping. I use the Trader Joe’s blanched almond flour in my recipes because I found I really love the grain size, texture, and consistency.
Maple Syrup: this is how we’re sweetening the crumble topping! I love using natural sweeteners in my recipes, and maple syrup is probably my favorite. Using a liquid sweetener (instead of granulated sugar) in an oat based topping lends to a moist, oatmeal-like texture.
Butter: it’s basically sacrilege to make a crisp without butter, at least in my book. My favorite brand of plant-based butter is Miyoko’s european block style butter, salted. And no, I am not paid to say this – I simply love this brand THAT much! 🙂
Steps to Make Strawberry Rhubarb Crisp
- Chop the fruit and add to pie dish
- Melt the butter and maple syrup into the oats and almond flour
- Drop the crumble topping on the fruit
- Bake and enjoy!
Diet-Friendly Substitutions
FAQs
How long can I store Strawberry Rhubarb Crisp?
You can keep leftovers covered and chilled for up to 5 days.
Can I make this recipe in advance?
Yes! Prep the uncooked fruit filling ingredients and store covered in the fridge for up to 2 days before baking. You’ll have to mix the crumble topping ingredients on the day of baking – they don’t keep well in the fridge.
Alternatively, you can bake the strawberry rhubarb crisp and refrigerate until it’s time to serve. I find that I love this dessert both warm and cold, but most people would expect you to reheat before serving.
Where do I find rhubarb?
Fresh rhubarb has a relatively short season. The best chance you’ll have is between April and June. Otherwise, you can look for frozen, pre-cut rhubarb at Sprouts farmers market (I’ve seen them stock this once or twice, it really depends on your local supplier).
Recipe Card
Strawberry Rhubarb Crisp with Dark Sweet Cherries (vegan + gluten free)
Equipment
- 1 baking dish
Ingredients
Filling
- 2 cups rhubarb, chopped
- 1 cup strawberries, quartered
- 1 lb frozen cherries (1 full bag)
- 1 TBSP corn starch
- 1.5 TBSP lemon juice
Crumble Topping
- 1 ⅓ cup old-fashioned rolled oats
- ⅔ cup oat flour
- ½ cup almond flour
- ½ cup maple syrup
- 6 TBSP plant-based butter
Instructions
- Preheat the oven to 350℉ and grease a pie dish 8-10 inches in diameter.
Make the Filling
- Pull out the frozen cherries and thaw in the bag at room temperature.
- Chop the rhubarb into 1" thick pieces and cut the strawberries into quarters.
- Add the rhubarb, strawberries, and cherries to the pie dish along with the corn starch and stir to combine
Make the Crumble Topping
- Whisk together the oats, oat flour, and almond flour in a large bowl.
- Melt the butter in a microwave safe bowl, then stir in the maple syrup. Pour the wet ingredients into the dry and stir to combine.
Assemble + Bake
- Using two spoons (or your hands!), drop the topping over the fruit filling.
- Bake the strawberry rhubarb crisp for 45 minutes or until the crumble topping darkens to your favorite shade of golden. Cool in pan for at least 20 minutes.
Nutrition Data
Serving Size = 1/8 pie
7 g
6 g
250
43 g
5 g
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