Healthy Strawberry Rhubarb Crisp is the perfect balance of sweet and tart. The crumble topping paired with the berries and rhubarb make this a delicious summer dessert.
It is officially strawberry season! I haven't gone out to pick strawberries yet but it's only a matter of time until my fridge is full of sweet and juicy fresh picked strawberries. Fresh picked strawberries don't keep well in the fridge very long so I am often left scrambling with what to do with all of the berries. Healthy Strawberry Rhubarb Crisp is a great recipe for using up some of those berries. The sweet and juicy flavor of the berries combined with the tartness of the rhubarb make Healthy Strawberry Rhubarb Crisp a great summer treat. In fact this recipe is so healthy you could even choose to eat it for breakfast!
If you are looking for another recipe to use up some extra strawberries, try my Strawberry Rhubarb Muffins.
Ingredients
- Strawberries - I used fresh strawberries for this recipe.
- Rhubarb - Adds a slightly tart flavor to the crisp.
- Maple Syrup - Adds some sweetness to the berries and rhubarb.
- Cornstarch - Helps to thicken the liquid from the berries as they cook.
- Rolled Oats - Used as the base for the crumble topping.
- Oat Flour - Pulse oats in a blender or food processor to make your own oat flour.
- Cinnamon - Adds some flavor.
- Maple Syrup - Used to sweeten the crumble topping.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Lightly grease an 8x8 baking pan.
Wash strawberries and rhubarb. Remove stems from strawberries. Roughly chop strawberries and rhubarb. Transfer berries and rhubarb to a medium size bowl.
Optional: Add maple syrup to to the berries and rhubarb. Use a spoon to gently mix the maple syrup until it coats the berries and rhubarb. Skip this step if you prefer a more tart crisp.
Add cornstarch to to the berries and rhubarb. Use your hands to gently toss the berries and rhubarb until the cornstarch is evenly distributed.
In a medium size bowl, add oats, oat flour and cinnamon. Stir to combine. Add maple syrup. Use a spoon to mix the crumb mixture until the maple syrup is completely incorporated. The mixture will be quite sticky.
Add berry mixture to prepared baking pan. Spread mixture to the edges of the pan. Use your hands to evenly distribute the oat mixture on top of the berries. Cover the pan with foil.
Bake for 40 minutes. Remove foil and bake for an additional 15 minutes to brown the crisp. Remove from oven and let cool before cutting into slices. Makes 16 slices.
Hint: Make sure to cool the crisp completely before slicing because this allows the crisp to set. If you don't want to wait, you can serve the crisp while it's still warm but it will be a tad messy!
Substitutions
- Strawberries - In a pinch frozen strawberries can be substituted for the fresh strawberries. If using frozen strawberries be sure to thaw and drain the liquid from the strawberries before adding the other ingredients. If you do not drain the liquid, the crisp will be really messy.
- Rolled Oats - Quick oats can be substituted for the rolled oats. Do not use steel cut oats for this recipe.
- Oat Flour - All purpose flour can be used instead of oat flour.
Variations
- Gluten Free - Use certified gluten free oats and oat flour made from gluten free oats.
Equipment
8x8 Baking Pan - Be sure to use an 8x8 baking pan as the cooking time will change if you use a different size.
Storage
Healthy Strawberry Rhubarb Crisp can be stored in an airtight container in the fridge for up to three days.
Strawberry Rhubarb Crisp can be frozen in a freezer safe container for up to three months, however the topping will not maintain the crispiness after it has been frozen. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Be sure to cover the pan with foil for the first 40 minutes of baking time. If you do not cover the pan, the crumble topping will dry out.
FAQ
Yes frozen strawberries can be substituted for the fresh strawberries. Be sure to read the substitutions section above for tips.
Each slice has only 67 calories so be sure to indulge in more than one slice!
The crisp hasn't had a chance to set. Let crisp cool completely before serving.
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Strawberry Rhubarb Crisp
Ingredients
- 4 cups strawberries about 28 medium size strawberries
- 1 cup rhubarb about 2 medium size stalks
- 1 tablespoon maple syrup optional
- 1 tablespoon cornstarch
- 1 cup rolled oats
- ½ cup oat flour
- 1 teaspoon cinnamon
- ¼ cup maple syrup
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 baking pan.
- Wash strawberries and rhubarb. Remove stems from strawberries. Roughly chop strawberries and rhubarb. Transfer berries and rhubarb to a medium size bowl.
- Optional: Add maple syrup to to the berries and rhubarb. Use a spoon to gently mix the maple syrup until it coats the berries and rhubarb. Skip this step if you prefer a more tart crisp.
- Add cornstarch to to the berries and rhubarb. Use your hands to gently toss the berries and rhubarb until the cornstarch is evenly distributed.
- In a medium size bowl, add oats, oat flour and cinnamon. Stir to combine. Add maple syrup. Use a spoon to mix the crumb mixture until the maple syrup is completely incorporated. The mixture will be quite sticky.
- Add berry mixture to prepared baking pan. Spread mixture to the edges of the pan. Use your hands to evenly distribute the oat mixture on top of the berries. Cover the pan with foil.
- Bake for 40 minutes. Remove foil and bake for an additional 15 minutes to brown the crisp. Remove from oven and let cool before cutting into slices. Makes 16 slices.
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