Healthier Strawberry Rhubarb Crisp

Healthier Strawberry Rhubarb Crisp

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.

Healthier Strawberry Rhubarb Crisp

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.

Bite of healthier strawberry rhubarb crisp and vanilla ice cream

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.

How to Lighten Up Fruit Crisp

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.

Nutrition comparison

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

What You’ll Need to Make this Healthier Strawberry Rhubarb Crisp

Ingredients for healthier strawberry rhubarb crisp
  • Strawberries
  • Rhubarb
  • Pure maple syrup
  • Corn starch
  • Vanilla and almond extracts
  • Salt
  • Oats and oat flour
  • Coconut sugar
  • Butter
  • Slivered almonds

Can I make this healthier strawberry rhubarb crisp ahead of time?

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.  

Optional Ingredient Substitutions for this Healthier Strawberry Rhubarb Crisp

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-By-Step Instructions

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.

Bowl of sliced strawberries and rhubarb

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.

Adding corn starch and maple syrup to strawberries and rhubarb

Pour strawberry mixture into a 10-inch tart or quiche pan; a 9×9 pan will work too.

Pouring strawberry rhubarb filling into tart pan

Step 3: Make Oat Crumble  

Next, combine oats, flour, sugar and salt in a medium-sized mixing bowl. Toss well to combine.

Adding cubed butter to crumble topping ingredients

Add butter and using a pastry cutter or your fingers, cut butter into mixture until crumbly.

Oatmeal crumble for healthier strawberry rhubarb crisp

Step 4: Top and Bake

Sprinkle topping evenly over the strawberry rhubarb filling.

Assembled healthier strawberry rhubarb crisp

Finally, sprinkle almonds on top and then place in oven.

Sprinkling almonds over assembled healthier strawberry rhubarb crisp

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.

Healthier strawberry rhubarb crisp

While I strongly recommend serving this healthier strawberry rhubarb crisp with ice cream, I’ll leave that choice up to you ;). Enjoy!

Bowl of healthier strawberry rhubarb crisp with vanilla ice cream

Leftovers keep in fridge for up to 5 days.

Bowl of healthier strawberry rhubarb crisp and vanilla ice cream

Crisp, Crumble or Buckle?

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:

What’s your hot fruit dessert of choice? Share in the comments below and make sure to pin this recipe for later!

Healthier Strawberry Rhubarb Crisp Pinterest Image

Healthier Strawberry Rhubarb Crisp

Bursting with fruit and topped with a buttery, oat crumble, you’re going to love this healthier version of a strawberry rhubarb crisp!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Healthy Fruit Crisp
Servings: 8
Calories: 180kcal
Author: Kelli McGrane, MS, RD

Ingredients

For the Filling:

  • 1.5 lb strawberries rinsed and quartered (about 4 cups)
  • 2 stalks rhubarb rinsed and sliced
  • 2 tablespoons pure maple syrup
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

For the Topping:

  • cup oat flour or all-purpose if not gluten-free
  • ½ cup rolled oats
  • cup coconut sugar
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter cut into cubes
  • ¼ cup slivered almonds

Instructions

  • Preheat oven to 350oF.
  • 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 baking pan works too.
  • 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.
  • 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.
  • Remove from oven and allow to cool for 5 minutes before serving warm and enjoy! Leftovers keep in fridge for up to 5 days.

Notes

Nutrition for ⅛ of recipe: 180 calories, 8 g fat (4 g saturated), 26 g carb, 3 g fiber, 16 g sugar, 2 g protein
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About
About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

Please contact me at kelli@thehealthytoast.com to request a copy of my resume or media kit, or to inquire about rates and services.

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