clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Fitchen


This strawberry rhubarb crisp recipe is incredibly easy to make. It's the perfect summer dessert and it's gluten free too!




  • 1/2 cup gluten-free rolled oats
  • 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 6 tablespoons cold coconut butter or butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon


  • 3 cups rhubarb, diced
  • 3 cups strawberries, diced
  • 2 Tablespoons corn starch
  • 2 Tablespoons lemon juice
  • 1/2 cup coconut sugar


  1. Preheat the oven to 350º.
  2. In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter well. Place the topping in the refrigerator while you prepare the filling.
  3. Chop rhubarb into small pieces, about the size of your pinky nail.
  4. In a medium bowl, combine filling ingredients and stir until well coated.
  5. Spoon filling into 8 ounce oven safe ramekins until 3/4 full. Fill the rest of the way with the topping.
  6. Place ramekins onto a parchment or foil-lined baking sheet and bake for 30-35 minutes.
  7. Serve and enjoy! I highly recommend topping with vanilla ice cream for maximum yumminess!