Bursting with fruit and topped with a buttery, oat crumble, you’re going to love this healthy strawberry rhubarb crisp! Get the recipe now.

This healthy strawberry rhubarb crisp is the perfect summer dessert!

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.

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, this strawberry rhubarb crisp is a healthy summer dessert option that doesn’t sacrifice on flavor!

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Why you’ll love this recipe

• Lower in calories and sugar than traditional fruit crisp recipes.
• Pairs perfectly with a scoop of vanilla bean frozen yogurt.
• Easily adjustable based on the fruit you have on hand.
• Leftovers taste just as delicious reheated the next day!

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.

Why this recipe is healthier than typical strawberry rhubarb fruit crisps:

• Reduced sugar in the filling from 1/2 cup granulated sugar to just 2 tablespoons of maple syrup.
• Cut the amount of sugar in the topping in half.
• Swapped out flour for oat flour (which also makes this gluten-free!)
• Cut the amount of almonds in half.
• Slightly reduced the amount of butter in the crumble topping.

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

Ingredients Used to Make Healthy 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 healthy 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 350^oF.

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.

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:

• 100-Calorie Strawberry Oatmeal Bars by Well Plated
• Raspberry Peach Cobbler with Oatmeal Crumble by Joyful Healthy Eats
• Healthier Maple-Pecan Apple Crisp from Ambitious Kitchen

Print Recipe

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:

• ⅓ cup oat flour or all-purpose if not gluten-free
• ½ cup rolled oats
• ⅓ 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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