Gluten-free Strawberry Rhubarb Crisp made with almond flour and very little added sugar, is the sweet-tart dessert you’ve been looking for! Not rhubarb season? Easily sub in your favorite fruits!
Meet my latest obsession.
This is serious, you guys.
I mean, I have always been obsessed with strawberry rhubarb pie, but knowing it’s not the healthiest option, it’s not something I eat everyday.
But this. This. This I might be eating everyday until the rest of the rhubarb runs out.
That will be one very sad day, by the way.
Not only is this incredibly delicious with the sweet/tart combination of fresh strawberries and rhubarb, it’s topped with an almond flour crumble that is refined sugar free, gluten free, and low carb. In fact, there isn’t a yellow container to be had in this dessert, my friends. It’s all purple, green, and blue.
My kids and husband gobbled it up after dinner last night and I was kind of bummed I told them about it really happy they loved it, too.
This would be super easy to double for a crowd or for leftovers. I chose to make this in my mini pie plates for portion control, because I really would eat the whole thing otherwise!
Let me know what you think if you try it!
Strawberry Rhubarb Crisp (oven)
Ingredients
- 1 cup fresh rhubarb diced
- 2 cups strawberries diced
- 2 tablespoons maple syrup divided
- 2/3 cup almond flour
- 1/2 teaspoon cinnamon
- Sprinkle sea salt
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.
- Divide mixture between 4 small baking ramekins or one medium baking dish.
- Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.
- Divide the topping over the berries.
- Bake for 15-20 minutes or until berries are bubbling and topping is golden.
Notes
Nutrition
Kara says
It’s that time of year again! Always a favorite spring treat of mine. I like to double the berries and rhubarb but keep the topping the same. Yummm
Nancylynn says
Soo excited for strawberry rhubarb season too! Thanks for sharing your modification- so helpful!
Angela Magnuson says
These are amazing! My husband and I both loved them. Will definitely be making again. So easy and it feels like you’re cheating when you’re not! Thanks for sharing.
Nancylynn says
Yay!! Thank you for the comment and review!
Ang says
This recipe is delishhh!
Definitely going to make it again!
Nancylynn says
Thank you for trying it!
Katie Howell says
This was INCREDIBLE!
Nancylynn says
I am SO thrilled to hear it, Katie!
Pam Allard says
What a great recipe! Low calorie/carb and delicious! thank you!
Nancylynn says
YAY! I am happy it was a hit! Thank you for taking the time to write a review and rate!
Paige says
Could you substitute honey for the maple syrup?
Nancylynn says
YES!!! 🙂
Ashley says
Can you use coconut flour instead?
Nancylynn says
I haven’t tried it, but I think it could work!
Alyssa says
Hi! Any ideas where to find rhubarb at this time of year? I have looked at my local grocery stores and also my farmers market and no luck! 🙁
Nancylynn says
I saw it in one of my local markets, but it is very early…you might have luck finding it frozen!
Kathryn says
I have never made this before and am planning to make this for about 30 people. Should I just double the recipe and what kind of pan(s) should I use? I LOVE your recipes and your fun writing style.
Thanks so much,
Katie
Nancylynn says
This recipe is small – it makes about 4 small servings. So I would double or triple, even, and use a rectangular casserole dish or two!
Jennifer says
I’ve made this several times because I love rhubarb and it seems like such an indulgence…but its not! This last time I added 1/4 tsp. almond extract to the almond flour crumble and it was delicious! Thanks again!
Nancylynn says
Oooh! I love that idea!! And I’m SO glad to hear it – this is a favorite of mine for sure! <3 <3 <3
Jennifer says
I just made this and it is fantastic! Congratulations on a great recipe!
Nancylynn says
I’m SO happy to hear that! Thank you!
Rieki says
Hi. I’m new to the 21 day fix. Just wondering how this is a green container? And can you use a different kind of flour? Or does it have to be almond flour?
Nancylynn says
Hi! Rhubarb is a vegetable, so that’s how I got the green – yay! And, yes, I would use almond flour so it will crisp up. You could use old fashioned oats instead, but then you should count them as a yellow. Best of luck to you! I love the Fix!