Strawberry Rhubarb Crisp
A perfectly balanced sweet and tart dessert featuring juicy strawberries and rhubarb, topped with a crunchy almond-coconut crumble. Paleo, vegan, gluten-free, and refined sugar-free, this crisp is easy to make, fiber-rich, and packed with plant-based protein and healthy fats—ideal for a wholesome, everyday treat.
Equipment
- 1 large mixing bowl
- 1 8–9” baking dish or pie dish
- 1 food processor (optional, for topping)
- Measuring cups and spoons
- Spatula or Wooden Spoon
- Aluminum foil (optional, for topping)
Ingredients
Filling:
- 1 lb rhubarb trimmed and sliced ½” thick
- 1 lb strawberries quartered
- ¼ cup + 2 tbsp maple sugar or coconut sugar
- 2 tbsp + 1 tsp arrowroot starch or tapioca
- 1 tsp pure vanilla extract
Topping:
- ½ cup almonds or walnuts chopped
- ½ cup unsweetened coconut flakes or shredded coconut
- ¼ cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- ⅓ cup solid coconut oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp sea salt
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature so that both the fruit filling and the crunchy topping cook evenly. Prepare an 8- or 9-inch baking dish, either glass or ceramic, as this will allow the crisp to bake beautifully while maintaining the juices of the filling.
- Prepare the Topping Base: Take your almonds or chosen nuts and either chop them finely with a knife or pulse them lightly in a food processor. You want them to resemble coarse crumbs, with some larger pieces still visible for texture. If using flaked coconut, pulse lightly as well; if using shredded coconut, set it aside to mix in later. The combination of nuts and coconut will give the topping a satisfying crunch and nutty flavor.
- Mix Dry Ingredients for Topping: In a medium-sized bowl, combine the chopped nuts (or processed nuts), coconut, almond flour, maple or coconut sugar, cinnamon, and sea salt. Stir until the ingredients are evenly distributed. This ensures every bite of your topping has a perfect balance of sweetness, spice, and crunch.
- Incorporate Coconut Oil: Add the solid coconut oil and vanilla extract to the dry topping mixture. Using a spatula or your fingers, blend the ingredients together until the mixture becomes crumbly but slightly pasty. Be careful not to overmix; you still want some loose crumbs for a light, crisp texture. Once combined, place the topping in the refrigerator while you prepare the fruit filling. Chilling the topping helps it stay firm and creates a more structured crumble once baked.
- Prepare the Fruit Filling: In a large mixing bowl, combine the rhubarb slices and quartered strawberries. Sprinkle in the sugar and starch (arrowroot or tapioca) and add the vanilla extract.Gently fold the ingredients together until the sugar and starch are evenly incorporated and fully coating the fruit. The starch will help thicken the filling as it bakes, creating a luscious, jammy texture without extra sugar.
- Transfer the Filling to the Baking Dish: Pour the prepared fruit mixture into your baking dish, spreading it evenly so the filling cooks uniformly. Take a moment to ensure there are no overly thick spots in the fruit layer, as even distribution helps the topping bake perfectly and prevents some parts from being undercooked.
- Add the Topping to the Filling: Remove the topping mixture from the refrigerator and evenly sprinkle it over the fruit filling. Use your hands or a spatula to gently spread it, ensuring the entire surface is covered. The goal is to have a thick, even layer of crumbly topping that will bake into a golden, crisp crust.
- Bake the Crisp: Place the baking dish in the center of the preheated oven. Bake for 40 to 50 minutes, checking halfway through. You want the topping to be golden brown and the fruit filling to be bubbling around the edges. If you notice the topping browning too quickly, lightly cover the dish with aluminum foil to prevent burning while allowing the fruit to continue cooking.
- Cool and Set: Once baked, remove the crisp from the oven and allow it to cool for about 30 minutes. Cooling helps the filling thicken further and makes the crisp easier to serve.During this time, the flavors meld beautifully, creating a perfect balance of sweet strawberries and tangy rhubarb.
- Serve and Enjoy: Serve your Strawberry Rhubarb Crisp warm or at room temperature. For an extra touch, pair it with a scoop of coconut vanilla ice cream or a dollop of whipped coconut cream. Each spoonful delivers a combination of juicy, tender fruit and crunchy, nutty topping—a satisfying, wholesome dessert that’s Paleo, vegan, gluten-free, and naturally sweetened.
Notes
- For perfectly balanced sweetness, adjust sugar depending on the ripeness of your strawberries and tartness of rhubarb.
- Use room-temperature coconut oil for easier mixing in the topping.
- To make the topping extra crunchy, pulse the nuts slightly larger in the food processor.
- Arrowroot or tapioca starch is crucial for thickening the fruit filling; don’t skip it.
- Chill the topping while preparing the filling to ensure a crisp, golden finish.
- This recipe is naturally gluten-free, dairy-free, and refined sugar-free, making it suitable for various dietary preferences.
- Feel free to substitute almonds with pecans, walnuts, or hazelnuts depending on your taste.
