Bursting with fruit and topped with a buttery, oat crumble, you’re going to love this healthier version of a strawberry rhubarb crisp! Get the recipe now.
Forget ice cream, fruit crisps are my summer dessert of choice!
Well…at least most of the time…it’s just wrong to turn down a scoop of cookie dough ice cream.
I’ve mentioned it a few times on THT, but I’d take a fruity dessert over a chocolate or vanilla one any day. Lemon bars > brownies — it’s a mathematical fact.
And as tasty as apple and pear crisps are in the Fall, by far my favorites are one’s made with summer produce.
In late spring and early summer, I’m all about strawberry rhubarb, but come July and August, I’ll swap them out for peaches and blueberries or cherries.
While I won’t go as far as to say this healthier strawberry rhubarb crisp is healthy enough for breakfast .
Although no judgement here if you put a dollop of Greek yogurt on top and call it a parfait.
Still, it’s definitely a healthier dessert option without sacrificing any of the flavor.
In fact, I’d argue that lighter crisps are better as the natural sugars in the fruits really shine through.
As much as I love my go-to strawberry crisp, every time I’d make it, I couldn’t help but think how easy it’d be to make it slightly healthier.
And while most recipes take me a few tries to get the tweaks just right, this one was an instant success. So how did I do it and how does it compare?
To start, I reduced the sugar in the filling from a ½ cup of granulated sugar to just 2 tablespoons of maple syrup.
In addition to maple syrup being sweeter than white sugar, using juicy strawberries (or fruit of choice) makes this reduction practically unnoticeable.
Next, I cut the amount of sugar in the topping in half. Again, fruit crisps are already so sweet, why pile on even more sugar?
Other changes to the topping included reducing the total amount of flour and oats and then swapping in oat flour for all-purpose to make it gluten-free; cutting the amount of almonds in half, and reducing the butter just a tad.
Old recipe: 347 calories, 14 g fat, 53 g carb, 4 g fiber, 34 g sugar, 5 g protein per serving
Lightened up version: 180 calories, 8 g fat, 26 g carb, 3 g fiber, 16 g sugar, 2 g protein per serving
I don’t recommend baking the crisp ahead of time as the topping can get overly soggy.
Instead, follow directions for making the filling and topping. But instead of placing them in your baking pan, store mixtures separately and keep in fridge for up to 24 hours.
Once ready to bake, simply pour the filling mixture into your baking pan, sprinkle the topping and almonds on top and then bake as directed.
Fruit: feel free to sub in any in-season or frozen fruit that you’d like! Peaches, cherries, and blueberries work especially well. You’ll want about 4.5 total cups of sliced fruit.
Oat Flour: to keep this recipe gluten-free, you can also use an all-purpose gluten free mix such as King Arthur or Pamela’s. For non-gluten free, unbleached all-purpose or white whole wheat flours work well.
Coconut Sugar: white or brown sugar can be used in a 1:1 ratio for this recipe. Personally, I think for the flavor, brown sugar would be the best option.
Step 1: Preheat Oven, Cut Fruit, and Measure Ingredients
Preheat oven to 350oF.
Quarter strawberries and slice rhubarb into ½-inch thick pieces. Measure out remaining ingredients.
Note: for the oat flour, make your own by pulsing ⅓ cup of rolled oats in a food processor.
Step 2: Make Filling
Place strawberries, rhubarb, maple syrup, cornstarch, salt, and extracts in a large mixing bowl. Toss well to combine.
Pour strawberry mixture into a 10-inch tart or quiche pan; a 9×9 pan will work too.
Step 3: Make Oat Crumble
Next, combine oats, flour, sugar and salt in a medium-sized mixing bowl. Toss well to combine.
Add butter and using a pastry cutter or your fingers, cut butter into mixture until crumbly.
Step 4: Top and Bake
Sprinkle topping evenly over the strawberry rhubarb filling.
Finally, sprinkle almonds on top and then place in oven.
Bake for 40-45 minutes, or until crumble topping is lightly browned and the filling is bubbling.
Step 5: Cool and Enjoy
Remove from oven and allow to cool for 5 minutes before serving warm.
While I strongly recommend serving this healthier strawberry rhubarb crisp with ice cream, I’ll leave that choice up to you ;). Enjoy!
Leftovers keep in fridge for up to 5 days.
It should come as no surprise that crips are my favorite as I can never get enough oats; however a won’t turn down a peach crumble ;).
After making this healthier strawberry rhubarb crisp, try one of these healthier baked fruit desserts:
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