Strawberry Rhubarb Crisp
This vegan and gluten-free Strawberry Rhubarb Crisp is simple to make and even easier to eat! Made with less sugar than most crisps, I would argue it’s equally suited for dessert and breakfast!
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This classic bring-on-summer dessert is a family favorite in our house. The combination of tart rhubarb, sweet strawberries, and crunchy crumble makes for a winning combination. Add a dollop of cold and creamy vanilla ice cream (dairy, coconut, or cashew) and it’s complete bliss in your mouth.
Here in New England, it’s the perfect mid to late June dessert–when rhubarb season is still going and the first local strawberries make an appearance. Of course, you could make it year-round using frozen rhubarb and strawberries, but there is something joyous about using seasonal ingredients! Later in the summer, I make this blueberry peach breakfast crisp, which we tend to eat for both breakfast and dessert!
Lower in Sugar
I’ve made this a few times already this season and every time I lowered the sugar just a little bit. Don’t get me wrong, I love sugar in my dessert, but I find that a little goes a long way and I like to find the “just right” amount. If you are using summer-ripe sweet strawberries, you can usually get away with adding less sugar. But if your strawberries are not that sweet you may need to add a little more. I used maple syrup instead of granulated sugar which also tends to be sweeter, so you can use less.
Cast Iron Skillet
I love to make this in my 10-inch cast-iron skillet, which I use for so many recipes, including my frittatas, Swedish meatballs, beef and kale tacos, and the festive berry clafoutis. It cooks up well and makes for a beautiful presentation, stove to table. However, you could use any pie pan or a brownie pan that is about 9×9 in size.
Technically a vegetable, rhubarb is low in calories and high in vitamin C, vitamin K, and fiber. Strawberries are high in vitamin C, folate, and fiber–and as far as other nutrients and antioxidants, the redder the better! Combine these spring-early summer delicacies with heart-healthy oats, healthy fat packed almond flour and you have a wholesome treat that does more than satisfy your taste buds!
Because this crisp is so nutrient-packed and lower in sugar than most, this dietitian gives it the seal of approval for breakfast too. (Ok, yes, I may have had our leftovers with a dollop of plain Greek yogurt this morning! Oh my yum!)
If your kids are like mine, they little enticement to try a new dessert. That said, it took a couple of tries before my younger son decided to give something with rhubarb in it a try. When he finally tried it, he liked it, but still preferred his ice cream on the side (and not touching).
Oh, and I also omitted any whole nut pieces in the crumble because my kids prefer it that way. But I did use almond flour to still give it a bit of nuttiness and some added nutrients.
- 2½ cups rhubarb, sliced
- 2½ cups strawberries, halved or quartered if large
- 1½ teaspoons arrowroot
- 2 tablespoons maple syrup (use 4 tablespoons if strawberries are tart)
- 2 teaspoons fresh lemon juice
- 1 cup oats (certified gluten-free if needed)
- ¾ cup almond meal or flour
- ¼ cup coconut oil, melted (or butter if not vegan)
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine rhubarb through lemon juice. Use a spatula to transfer mixture evenly into a 10-inch cast-iron skillet or pie pan.
- To the same mixing bowl (it's ok if there it's not completely clean--spatula clean is enough), add the oats through the salt and mix to combine. Spread the mixture on top of the fruit mixture in the pan.
- Bake for about 30 minutes or until crumble is golden brown and strawberry rhubarb is bubbly. Serve immediately but be sure to save any leftovers for breakfast or tomorrow's snack!
Coconut or cashew nondairy ice cream (amazingly delicious)
Vanilla ice cream (obviously not vegan, but the classic pairing!)
Vanilla coconut or cashew cream