5 from 6 votes
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is the perfect summer dessert! The sweet & tart flavor pairs perfectly with vanilla ice cream, and this recipe couldn't be easier to make.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Calories:
282 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
Fruit Filling:
- 1 pound rhubarb , cut into 1/2-inch pieces
- 1/2 pound strawberries , hulled and quartered
- 1/2 cup coconut sugar (or other granulated sugar)
- 1 heaping tablespoon arrowroot starch (corn or tapioca starch work, too)
- 1 teaspoon vanilla extract
Crisp Topping:
- 3/4 cup oat flour (certified gluten-free, if needed)
- 1/2 cup coconut sugar
- 1/2 cup rolled oats (quick or old-fashioned)
- 1/4 cup coconut oil melted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF. In an 8-inch square baking dish, combine the rhubarb, strawberries, coconut sugar, arrowroot, and vanilla. Toss well to coat.
- In a separate bowl, combine the oat flour, coconut sugar, oats, oil, and salt. Stir well to combine, until the mixture looks evenly crumbly. Sprinkle it evenly over the fruit.
- Bake at 350ºF for 45 minutes, so that the fruit is tender and the top is golden. Let the crisp cool for 15 minutes, then serve warm with ice cream on top, if desired.
- Leftover crisp can be covered and stored in the fridge for up to 5 days.
Cup of Yum
Notes
- You can probably swap the oat flour for regular or whole wheat flour, depending on what you have in your home. For more alternative flour ideas, like almond and coconut flour, be sure to read the post above!
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Sodium
156mg
(7%)
Potassium
356mg
(8%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
77IU
(2%)
Vitamin C
28mg
(31%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 156mg | 7% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.