Strawberry Rhubarb Crisp

5 from 2 votes

This Strawberry Rhubarb Crisp combines the sweetness of strawberries with the tartness of the to make a perfect summer dessert perfect for any BBQ or dinner party.

Prep Time20 mins

Cook Time50 mins

Resting Time15 mins

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American

Keyword: Dessert, Fruit Dessert, N'Oatmeal, Rhubarb, Strawberry, Strawberry Rhubarb Crisp

Servings: people

Calories: 318kcal

Author: Alisa Infanti

Ingredients

1 lb fresh rhubarb sliced to 1" inch thickness
1 lb fresh strawberries quartered
1/3 cup liquid honey
1/3 cup orange juice
2 tbsp all purpose flour gluten free flour
1 tbsp vanilla extract
3/4 rolled oats gluten free
2/3 cup almond flour
1/4 cup light brown sugar packed
1 tsp cinnamon
1/4 teaspoon sea salt
1/4 cup unsalted butter melted

Instructions

Heat oven to 350° F
In a medium bowl add honey, orange juice and vanilla and mix until blended.
Add strawberries, rhubarb and flour and mix so that fruit is coated evenly.
Pour into a 9X9 baking dish.
In a medium bowl add oats, almond flour, brown sugar, salt, cinnamon and melted butter and mix so that the mixture is somewhat moist and crumbly.
Crumble mixture over top of fruit so that fruit is evenly covered.
Bake for 50 to 55 minutes or until the filling is bubbly and the edges of the crumble are lightly golden. Let rest for 10-15 minutes before serving. Top with vanilla ice cream or greek yogurt if desired.

Nutrition