Ingredients
Fruit Filling
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
- ⅓ to ½ cup honey
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
Crisp Topping
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- ½ cup packed almond flour
- ⅓ cup lightly packed coconut sugar or brown sugar
- ¼ teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Instructions
- Preheat oven and prepare filling: Set your oven to 350°F (175°C). In a 9-inch square baking dish, combine the sliced strawberries, rhubarb pieces, honey, arrowroot starch, and lemon or orange juice. Gently mix to evenly coat the fruit with the starch and juice, which helps thicken the filling during baking.
- Make the oat topping: In a medium mixing bowl, mix together the oats, almond flour, coconut or brown sugar, and salt. Add the melted butter and plain yogurt, stirring until all the dry ingredients are moistened and the mixture is evenly combined, creating a crumbly topping texture.
- Assemble the crisp: Spoon dollops of the oat topping over the fruit filling. Use your fingers to break apart and evenly distribute the topping over the surface of the filling, making sure not to pack it down to retain a crumbly texture.
- Bake the crisp: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the fruit filling is bubbling around the edges and the oat topping is golden brown. This ensures the filling is cooked through and the topping is crisp and toasted.
- Rest and serve: Remove the crisp from the oven and let it rest for 10 minutes to allow the filling to set slightly. Serve warm, ideally topped with a scoop of vanilla ice cream for added creaminess and flavor contrast. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
- Adjust honey quantity to taste or substitute with maple syrup for a different sweetness profile.
- Arrowroot starch or cornstarch helps thicken the filling; do not skip this ingredient.
- Use certified gluten-free oats and flours for a gluten-free version.
- For a dairy-free version, replace butter with coconut oil and use a plant-based yogurt alternative.
- Rhubarb can be tart; adjusting honey and sugar amounts can balance the flavor.
- Serve with vanilla ice cream or whipped cream for best taste experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
