Rhubarb Strawberry Crisp Recipe
This Strawberry Rhubarb Crisp – Gluten Free, No Refined Sugar is the perfect celebration of spring, with a sweet-tart filling bubbling under a buttery, cinnamon-spiced oat topping. After extensive recipe testing, I’ve perfected this version to be naturally sweetened and wonderfully crisp, proving you don’t need gluten or refined sugar for a truly comforting dessert. It’s a family favorite that comes together with minimal fuss for a deliciously wholesome treat.
PrintRhubarb Strawberry Crisp
Ingredients
Scale
- 2 cups rhubarb (chopped)
- 2 cups strawberries (sliced)
- ¼ cup coconut sugar (+ 2 Tbsp extra)
- 2 tsp arrowroot powder (or ½ Tbsp cornstarch)
- ½ freshly squeezed lemon juice
- 1 tsp vanilla extract
- ¾ cup oat flour (or make your own (see notes))
- 1 cup old fashioned rolled oats
- ½ cup unsalted butter (cut into pieces)
- ½ cup coconut sugar
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Preheat the oven to 375°F.
- For Rhubarb Strawberry Filling:
- For Crumble Topping:
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