Healthy Strawberry Rhubarb Crumble
Yields: 1 crumble, 9 square slices
This crumble is such a fun and easy summer dessert! The filling is nice and sweet with a hint of tartness from the rhubarb, and the spiced crumb topping makes this crisp even more irresistible. Leftovers will keep for at least 4 days (if not longer!) if covered and stored in the refrigerator.
  1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
  3. To prepare the filling, toss the strawberries and rhubarb with the coconut sugar and cinnamon in a large bowl until completely coated. Sprinkle in the cornstarch, and gently toss again until coated.
  4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 50-60 minutes or until the rhubarb is fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Notes: To make the crumble gluten-free, use the millet flour option. Almost any other gluten-free flour will work as well, except for coconut flour. Do not substitute coconut flour.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

Honey or agave may be substituted for the pure maple syrup in the topping.

For a vegan version, substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.

It’s important to cut the strawberries and rhubarb to be the same size, about ½” thick pieces, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it!

Brown sugar or granulated sugar may be substituted for the coconut sugar in the filling. Do not substitute liquid sweeteners (like honey, maple syrup, or agave) because those add too much liquid.

If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.

{gluten-free, vegan option, clean eating, low fat}
Recipe by Amy's Healthy Baking at