This Healthy Strawberry Rhubarb Crisp is a lighter take on a classic dessert, made with juicy strawberries, tart rhubarb, and a wholesome oat topping. Naturally sweetened and easy to make, it delivers cozy, fruit-forward flavor without being heavy or overly sweet—perfect for dessert or breakfast.
Ingredients
- Main Ingredients
- 3 cups fresh strawberries hulled and sliced
- 2 cups rhubarb stalks chopped evenly
- 1 cup old-fashioned rolled oats
- Flavor Base
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pantry Staples
- 3 –4 tbsp honey or maple syrup
- ½ cup whole wheat flour or almond flour
- 3 tbsp coconut oil or butter melted
- Pinch of salt
Instructions
- Prep
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, toss strawberries, rhubarb, lemon juice, vanilla, and honey or maple syrup until evenly coated.
- Transfer fruit mixture to the baking dish and spread into an even layer.
- Topping
- In a separate bowl, mix oats, flour, cinnamon, and salt.
- Stir in melted coconut oil or butter until the mixture is crumbly but sticks together when pressed.
- Baking
- Sprinkle topping evenly over the fruit.
- Bake uncovered for 35–40 minutes, until the topping is golden and the fruit is bubbling around the edges.
- Finish
- Cool for 10 minutes before serving to allow the filling to thicken.
Notes
- Evenly sized fruit pieces ensure consistent baking.
- Letting the crisp rest is key to avoiding a runny filling.
- Sweetness can be adjusted depending on how ripe your fruit is.