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

Cook Time50

Resting Time15

Total Time1 25

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
⅓ cup liquid honey
⅓ cup orange juice
2 tbsp all purpose flour gluten free flour
1 tbsp vanilla extract
¾ rolled oats gluten free
⅔ cup almond flour
¼ cup light brown sugar packed
1 tsp cinnamon
¼ teaspoon sea salt
¼ 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.

Notes

Storage

Just cover it once completely cooled with foil or plastic wrap and it is fine on the counter for up to 5 days. You can put it in the fridge if you like but it may cause the crumble to soften a bit.

Reheat in the microwave for 45 seconds or place the entire dish in the oven at 350°F for 10 minutes to reheat.

Serving Style

Serve warm with a scoop of vanilla ice cream, a dollop of Greek yogurt or all by itself!

Nutrition