Description
Strawberry Rhubarb Crisp – a simple, delicious and easy strawberry rhubarb crisp recipe! The perfect summer dessert!
Ingredients
Scale
Strawberry Rhubarb Mix:
- 3 cups fresh strawberries, quartered
- 2 1/2 cups fresh rhubarb, cut into 1 inch or smaller chunks
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup whole wheat flour
- 1/2 cup coconut sugar
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
Crisp Mix:
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 cup light brown sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
Instructions
- Preheat oven to 375 degrees F.
- Combine strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium-sized bowl. Transfer to 9×9 baking pan. Break up the tablespoon of butter and dot the top of the Strawberry Rhubarb Mix.
- Combine Crisp Mix ingredients and use a fork or pastry cutter to mix together.
- Cover the Strawberry Rhubarb Mixture with the Crisp mixture.
- Place in the oven (middle rack and uncovered) for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly.
- Remove from oven and let cool 10-15 minutes.
- Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Strawberries: I wouldn’t recommend using frozen strawberries, but you can. The resulting texture may be a bit softer as there may end up being excess water/liquid.