Looking for a way to use your fresh rhubarb and strawberries? Look no further than this Healthy Strawberry Rhubarb Crisp with almond flour and coconut flour. Juicy strawberries and fresh rhubarb are baked between two layers of a nutty, gluten-free crumble mixture for the perfect combination of sweet and tart. It’s the absolute best way to celebrate rhubarb season! (Gluten-free, vegan, & refined sugar-free)
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Easy Strawberry Rhubarb Crisp Recipe
In the early summer when we have fresh rhubarb growing in the backyard, I’m always on the hunt for healthy rhubarb recipes to put it to good use. This healthy strawberry rhubarb crisp is one of my favorite ways to use up that rhubarb, and it’s so easy to prepare!
The coconut and almond flour crumble topping tastes similar to sugar cookies, and it’s amazing paired with the slightly tart rhubarb and strawberries. Serve it up with whipped or a scoop of vanilla ice cream for one delicious summer dessert!
The smell alone will make you want to devour the whole baking dish (which is tempting but NOT recommended).
For more fruit crumble recipes like this healthy rhubarb crisp, try this no bake apple crumble, my healthy apple crisp without oats, or this tempting peach crisp with oats.
Why We Love This Recipe
- Healthy: This healthy rhubarb crumble is a good source of healthy fats and fiber and is lower in refined carbohydrates than your typical dessert since the crumble mixture is made primarily from almond and coconut flour. It’s free of refined sugar, and the strawberries and rhubarb add an additional burst of vitamin C, fiber, and vitamin K. It’s also gluten-free and vegan, so perfect for those who have specific dietary needs!
- Quick and easy: This strawberry crumble requires only a few simple ingredients and takes about 15 minutes to make before it’s baked to perfection in the oven. The two layers of crumble add extra crunch, making it so much tastier!
- Make ahead: This is such an easy dessert to make if you’re planning to serve a crowd. It can be made days ahead of time and is freezer-friendly, too.
Ingredient Notes
- Almond & coconut flour: Unlike your typical crisp, this recipe is made without the traditional oat topping. Instead, the crumble topping is made with almond and coconut flour, which provides a nice nutty flavor and also makes this dessert gluten-free.
- Maple syrup: Adds sweetness to balance out the tartness from the rhubarb and strawberries. Use 100% pure maple syrup or sub in honey if you prefer.
- Coconut oil: Helps the crumb topping form that crumbly texture when baked. This replaces the traditional butter that is usually added and also contributes a nice flavor.
- Fresh strawberries and rhubarb stalks: Ideally, use fresh fruit rather than frozen. Slice thinly so that they cook through.
- Cornstarch: To thicken the fruit filling. You can also use tapioca or arrowroot starch.
How to Make Strawberry Rhubarb Crisp with Almond Flour
- First you’ll need to combine the crumble mixture, which consists of almond and coconut flour, melted coconut oil, maple syrup, vanilla extract and salt.
- Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
- Grease an 8×8 inch baking dish and press half of the crumble mixture into the bottom of the dish with the back of a spoon or spatula. I like to do this to get an even layer of the crumb mixture on both the bottom and top so that it envelopes the strawberry rhubarb filling.
- Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
- Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
- Place it in the oven set at 350 degrees F for 30 minutes.
- Allow to cool before serving. Enjoy!
Check out the recipe card below for the full printable recipe!
Recipe Tips
- Dice the strawberries and rhubarb into pieces that are roughly the same size to ensure that it all cooks evenly.
- When pressing the crumble mixture into the bottom of the dish, you may wish to wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- All ovens are different! If your topping starts to brown too quickly, place some foil over top of the baking dish.
- Allow the crumble to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. Letting it sit will allow the mixture to thicken up slightly.
How to Store
The great thing about this crumble is that it keeps really well in the fridge. You can keep it in the fridge for up to four days, although I highly doubt it will last that long!
You can enjoy the crumble cold, or reheat it in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through.
Recipe FAQs
Ideally, yes. Refrigerating the crumble will help extend its shelf life and prevent the growth of bacteria. Bacteria tend to prefer warm, moisture-rich environments, so it’s best if the crumble isn’t stored at room temperature for any longer than a few hours.
For best results, once you’ve baked the crumble, let it cool at room temperature before covering and storing in the fridge. This will help ensure that it stays nice and fresh.
Yes. You can freeze this crumble either baked or unbaked. Make a couple and save the extras for another day! Whether or not it’s baked or not, the frozen crumble will keep well for up to 3 months.
Unbaked: Make the recipe up to the point of baking. Cover the dish with foil or plastic wrap and place in a freezer bag or container. Thaw in the fridge overnight before baking as per the recipe.
Baked: Let the crumble cool completely before covering with foil or saran wrap and place in a freezer bag or container. Either thaw in the fridge overnight and reheat in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through, or warm from frozen at the same temperature for around 40 minutes.
If your rhubarb is fairly young, there is no need to peel it. However, if it is tougher and more fibrous, you may want to peel it so that it’s easier to eat, but it’s not essential. Just give it a good wash and you’re good to go.
Serving Suggestions
There are a few different options for serving up this healthy strawberry rhubarb crisp.
Here are a few suggestions:
- Warm, cold or at room temperature (I’ve tried it each way and it tastes equally good!)
- Topped with additional fresh strawberries
- Topped with regular or coconut whipped cream
- With a side of vanilla or coconut ice cream
- With plain or vanilla Greek yogurt
- Topped with a sprinkle of sliced almonds for some crunch
Recipe variations
- Use a different fruit: Use a mixture of berries instead of just strawberries.
- Switch up the sweetener: Use honey instead of maple syrup for the sweetener. You can use coconut sugar, but I prefer a liquid sweetener to help bind the crisp topping together.
- Add some extra flavor: Add in a bit of cinnamon to the crumble mixture for a warmer flavor. A little lemon zest works great, too!
- Use frozen rhubarb: I highly recommend using fresh strawberries as frozen strawberries turn into mush after thawing, but frozen rhubarb thaws nicely and works well in this gluten-free crisp. This also makes it easier to prepare this delicious dessert any time of year!
More Strawberry Recipes
- Strawberry Banana Pancakes
- Strawberry Mocktail
- Strawberry Cheesecake Cups
- Mini Strawberry Muffins
- Strawberry Chia Jam
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Strawberry Rhubarb Crisp {Gluten-free}
Ingredients
For the crumble mixture:
- 2 cups almond flour
- 1/2 cup coconut flour
- 6 tablespoons maple syrup
- 4 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the strawberry rhubarb mixture:
- 2 cups thinly sliced strawberries
- 2 cups thinly sliced rhubarb
- 1/2 cup maple syrup
- 1 tablespoon cornstarch can also sub in tapioca or arrow root starch
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking dish.
- Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
- Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
- Press half the crumble mixture into the bottom of the greased baking dish with the back of a spoon or spatula.
- Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
- Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
- Place it in the oven and bake for 30 minutes or until the crumb mixture on the top is golden.
- Let it cool for at least half an hour before serving. Serve by itself or with regular or coconut whipped cream or ice cream if desired.
Video
Notes
- Dice the strawberries and rhubarb into pieces of roughly the same size to ensure that it all cooks evenly.
- When pressing the crumble mixture into the bottom of the dish, wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- All ovens are different! If your topping starts to brown too quickly, place some foil over top of the baking dish.
- Allow to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. Letting it sit will allow the mixture to thicken up slightly.
Nutrition
This recipe was originally posted May 2019 and was updated May 2024 to include more helpful tips and photos.
Dinah says
First time making and I do like it, needed to bake closer to 50 minutes with foil on top to not burn. Next time I’d use a 9×9 pan to spread it out more. But definitely a nice dessert for GF and AI compliant for me.
Elysia Cartlidge says
Glad you enjoyed the recipe and that it worked for your dietary needs! I appreciate the feedback :)
jennifer says
FANTASTIC!!!! I will be using this recipe very often!!
Elysia Cartlidge says
Thanks for the feedback Jennifer! So glad you enjoyed the recipe!