Healthy Strawberry Rhubarb Crisp {Gluten-free, Low Sugar}
Servings 8 servings
This healthy strawberry rhubarb crisp with almond and coconut flour is the perfect way to use up fresh rhubarb and strawberries. Juicy strawberries and tart rhubarb are baked between two layers of a nutty, gluten-free crumble mixture for the perfect combination of sweet and tart. It's one of our favorite early summer desserts! (Gluten-free, vegan, & refined sugar-free)
Video
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 8x8 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.
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.
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.
- Make it completely sugar-free: Use your favorite liquid sugar substitute.
- Add some extra flavor: Add in a bit of cinnamon to the crumble mixture for a warmer flavor. A little lemon or orange zest works great, too! Fresh ginger can add a nice cleansing note to balance everything out.
Nutrition
Calories: 366kcalCarbohydrates: 37gProtein: 8gFat: 22gSaturated Fat: 8gSodium: 80mgPotassium: 213mgFiber: 7gSugar: 22gVitamin A: 31IUVitamin C: 24mgCalcium: 125mgIron: 1mg
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