Description
This Strawberry Rhubarb Crisp recipe is a delightful combination of sweet strawberries and tangy rhubarb topped with a crunchy oat and almond crust. It’s the perfect dessert to showcase the flavors of the season.
Ingredients
Units
Scale
Strawberry-Rhubarb Filling
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces
- 1/3 to 1/2 cup honey*
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
Gluten-free oat and almond topping
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- 1/2 cup packed almond flour
- 1/3 cup lightly packed coconut sugar or brown sugar
- 1/4 teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot, and lemon juice.
- Prepare the topping: In a medium mixing bowl, stir together the oats, almond flour, sugar, and salt. Mix in the melted butter and yogurt until the mixture is moistened throughout.
- Assemble and bake: Dollop spoonfuls of the oat mixture over the filling and distribute it evenly. Bake for 40 to 45 minutes until the filling is bubbling around the edges and the top is golden. Let it rest for 10 minutes before serving with vanilla ice cream.
Notes
- You can adjust the sweetness of the filling according to your taste preferences.
- Feel free to add a sprinkle of cinnamon or nutmeg to the oat topping for extra flavor.
- This crisp pairs well with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
