Healthy Strawberry Rhubarb Crisp
Whether you call it a crisp or a crumble, this is such a fun and easy summer dessert! The filling is juicy and sweet with a hint of tartness from the rhubarb, and the spiced oat 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.
Ingredients
FOR THE TOPPING
- ¾ cup (75g) old-fashioned rolled oats (gluten-free if necessary and measured like this)
- ¼ cup (30g) whole wheat flour or millet flour* (measured like this)
- 1 tsp ground cinnamon
- 2 tbsp (30mL) pure maple syrup (room temperature)
- 1 ½ tbsp (21g) unsalted butter, melted
FOR THE FILLING
- 3 cups (500g) chopped fresh strawberries (see Notes!)
- 3 cups (365g) chopped fresh rhubarb (see Notes!)
- 3 tbsp (36g) coconut sugar
- 1 tsp ground cinnamon
- 3 tbsp (24g) cornstarch
Instructions
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- To prepare the 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.
- 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.
- 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
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That's the one I own and love!) Too much of either will dry out the topping and give it a crumbly texture — especially the oats! They act like little sponges and soak up lots of moisture.
IMPORTANT TOPPING NOTES – READ BEFORE BEGINNING: The streusel topping generally clumps a lot, but if you break it up into tiny bits (no larger than the size of peas!), I promise there's enough to fully cover the filling.
However, I understand not everyone has the patience to do that, and some people also prefer a larger ratio of topping to filling. So if that's you, then you can easily double the amount of streusel topping!
IMPORTANT STRAWBERRY + RHUBARB NOTE – READ BEFORE BEGINNING: 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!
I haven't tried using frozen strawberries or rhubarb.
IMPORTANT COOLING NOTE – READ BEFORE BEGINNING: It's really important to let this crisp cool all the way to room temperature and refrigerate for 3+ hours before serving. This allows the cornstarch to thicken the juices released while baking. If you try to serve it sooner, the juices will still be liquidy, and the crisp will be more like soup. So if you prefer to enjoy your crisp warm, I recommend following the suggestion below.
OATS ALTERNATIVE: Quick cooking oats (also called "instant" oats or "one minute" oats) may be substituted for the old-fashioned rolled oats. Do not substitute steel-cut oats; they don't soften properly.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour. Oat flour (and gluten free, if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours.
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup in the topping.
COCONUT SUGAR ALTERNATIVES: 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 and prevent the filling from setting properly.
GLUTEN-FREE OPTION: To make the crumble gluten-free, use certified gluten-free oats and the millet flour option. Almost any other gluten-free flour will work as well — except for coconut flour. Do not substitute coconut flour because it makes the topping too crumbly and dry.
EGG-FREE, DAIRY-FREE + VEGAN OPTION: For a dairy-free and vegan version, substitute stick-style vegan butter (I like this one and this one) for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
TO SERVE WARM: If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator. Do not serve the crumble when it's still warm and fresh from the oven. It needs to fully cool and rest to allow the cornstarch to completely thicken the moisture the apples release while baking.
HOW TO STORE: Store leftover crisp in the refrigerator, either still in the baking dish and covered with foil or inside of an airtight container. It should keep for at least four days, if not longer!
{gluten-free, egg-free, vegan option, dairy-free option, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.