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


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


  • 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.


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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