This classic Strawberry Rhubarb Crisp is irresistibly delicious and easy to make! A sweet tart fruit filling is topped with a toasty crumble for a summer dessert that will make everyone come back for seconds. It’s paleo, vegan, gluten-free, dairy-free and refined sugar free.
Strawberry rhubarb season is in full swing and I was SO thrilled with how this simple crisp turned out!
I used a crisp topping similar to others I’ve used, like in this cherry crisp, and I think it’ll be my “forever” crisp recipe because everyone loves it every time.
This is my first official rhubarb recipe on the blog and it won’t disappoint. It adds a delicious tartness to the fruit filling without being too tart for the kiddos.
It’s perfect served slightly warm or at room temperature with or without a little dairy free ice cream on top!
P.S. – I have a paleo + vegan vanilla bean ice cream recipe if you’re looking for one!
What You Need to Make This Paleo + Vegan Strawberry Rhubarb Crisp
I divided the recipe into what you’ll need for the fruit filling, and crisp topping. Here’s everything you’ll need:
Filling:
- 1 lb rhubarb stalks, trimmed and sliced about 1/2” thick
- 1 lb strawberries, quartered
- 1/4 cup + 2 tablespoons maple sugar or coconut sugar
- 2 Tablespoons + 1 teaspoon arrowroot starch or tapioca
- 1 teaspoon pure vanilla extract
Topping:
- 1/2 cup almonds or other nuts, like walnuts
- 1/2 cup unsweetened coconut flakes or unsweetened shredded coconut
- 1/4 cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil, solid
- 1 tsp pure vanila extract
- 1 tsp cinnamon
- 1/4 tsp sea salt
How to Make this Strawberry Rhubarb Crisp:
Preheat your oven to 350 degrees. You’ll need a 9” – 10” pie dish or baking dish for the crisp.
You can either mix the topping by hand or use a food processor to make it a bit easier.
Chop or process the almonds or other nuts until they resemble crumbs with larger pieces. If using flaked coconut, pulse that as well, if using shredded coconut, you can stir in it.
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt.
Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty, but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
In a large bowl, combine the rhubarb, strawberries, maple sugar or coconut sugar, tapioca or arrowroot and vanilla. Stir until the sugar and tapioca are no longer visible.
Transfer the mixture into an 8” or 9” baking dish or pie dish.
Crumble the chilled topping mixture over the filling and bake in the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling.
Check halfway through to see if the topping is browning too much, and cover with aluminum foil, if needed.
Serving Strawberry Rhubarb Crisp
After baking, I recommend cooling the baking dish on a wire rack for about 30 minutes for the filling to set properly.
It’s best served warm or near room temperature. It might take an hour or longer to cool to room temperature, so time accordingly if you don’t want it too warm.
I love it with a scoop of coconut vanilla ice cream, but it’s delicious served alone. My kids love having the leftovers for breakfast!
To save the leftovers, cover with plastic wrap and store in the refrigerator for up to 3 days. You can reheat it in the oven, or toaster oven in a ramekin for individual servings.
Whether you bring this crisp to a summer gathering or just make it for your family, I know you’re going to love it!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Strawberry Rhubarb Crisp {Paleo, Vegan}
Strawberry Rhubarb Crisp {Paleo, Vegan}
Ingredients
Filling:
- 1 lb rhubarb stalks trimmed and sliced about 1/2” thick
- 1 lb strawberries quartered
- 1/4 cup + 2 tablespoons maple sugar or coconut sugar
- 2 Tablespoons + 1 teaspoon arrowroot starch or tapioca
- 1 teaspoon pure vanilla extract
Topping:
- 1/2 cup almonds or other nuts, like walnuts
- 1/2 cup unsweetened coconut flakes or unsweetened shredded coconut
- 1/4 cup maple sugar or coconut sugar
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil solid
- 1 tsp pure vanila extract
- 1 tsp cinnamon
- 1/4 tsp sea salt
Instructions
-
Preheat your oven to 350 degrees. You’ll need a 9” - 10” pie dish or baking dish for the crisp.
Make the Topping:
-
You can either mix the topping by hand or use a food processor to make it a bit easier.
-
Chop or process the almonds or other nuts until they resemble crumbs with larger pieces. If using flaked coconut, pulse that as well, if using shredded coconut, you can stir in it.
-
Add in the almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt.
-
Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty, but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
Make the Filling:
-
In a large bowl, combine the rhubarb, strawberries, maple sugar or coconut sugar, tapioca or arrowroot and vanilla. Stir until the sugar and tapioca are no longer visible.
-
Transfer the mixture into an 8” or 9” baking dish or pie dish.
-
Crumble the chilled topping mixture over the filling and bake in the middle rack of the preheated oven for about 40-50 minutes or until the topping is golden brown and the filling is bubbling. Check halfway through to see if the topping is browning too much, and cover with aluminum foil if needed.
-
Serve warm or at room temperature with a scoop of coconut vanilla ice cream or whipped cream. Enjoy!
Nutrition
Want More Summer Fruit Recipes? Try One of These!
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This just came out of the oven, smells divine! However, I covered it so as to prevent burning of the crumble and it ‘sunk’ into the fruit… I’m sure the taste will be good but next time I won’t cover it 🙂
Can you use frozen strawberries? Looks amazing!
Would unrefined coconut oil work? I assume it will just add a bit of coconut flavor?
I have a really sweet tooth, and I am surely gonna try this amazing dessert.
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Made this tonight, just as instructed. Whole family loved it. Paleo or not, this recipe is awesome! Thanks!
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I am so grateful to you and your delicious recipes. I was able to eat pie with my kids tonight!
SO good!! I used walnuts for the topping and it turned out so good! Had it with your paleo vanilla ice cream! Yum!
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Delicious! A hit with the whole family. Thanks for another great recipe!
I made this for a potluck last night. I doubled the recipe and used wild Alaska blueberries in place of the strawberries. Finally, I added homemade coconut milk whipped cream. Rave reviews!! Thanks for the healthy,delicious recipe.
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While looking up recipes for paleo and vegan desserts, I got some excellent tips from a fellow cook I met on omegle. It’s a random video chat site that’s free and easy to use. If you enjoy connecting with new people or sharing recipes and cooking ideas, it’s definitely worth checking out.
This is the first time I have cooked rhubarb and this recipe does not disappoint. I substituted palm shortening for the coconut oil and it worked perfectly. I think this will be my go-to recipe when rhubarb is in season!
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