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a dish of strawberry rhubarb crisp with a spoon in the scooped out section. A bowl in the top right corner with a scoop of ice cream. Flowers in the top left corner

Strawberry Rhubarb Crisp with Dark Sweet Cherries (vegan + gluten free)

You'll love this strawberry rhubarb crisp - my version is that much sweeter with the addition of dark sweet cherries!
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 250.4
Ingredients Equipment Method Video

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

Equipment

  • 1 baking dish

Method
 

  1. Preheat the oven to 350℉ and grease a pie dish 8-10 inches in diameter.
Make the Filling
  1. Pull out the frozen cherries and thaw in the bag at room temperature.
  2. Chop the rhubarb into 1" thick pieces and cut the strawberries into quarters.
  3. Add the rhubarb, strawberries, and cherries to the pie dish along with the corn starch and stir to combine
Make the Crumble Topping
  1. Whisk together the oats, oat flour, and almond flour in a large bowl.
  2. 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
  1. Using two spoons (or your hands!), drop the topping over the fruit filling.
  2. 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.