Strawberry Rhubarb Crisp (Crumble) Recipe

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Constance Crawford Modified: March 24, 2022
Strawberry Rhubarb Crisp (Crumble) Recipe

How To Make Strawberry Rhubarb Crisp (Crumble)

A dessert that you will love and ask for more, this strawberry rhubarb crisp is made with strawberries mix with rhubarb underneath an oatmeal cookie top.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For the Filling:

  • 1lbstrawberries,hulled and quartered
  • 14ozrhubarb stalks,trimmed and sliced
  • ½cupcoconut sugar
  • 1tbspcornstarch,corn flour
  • 1tsppure vanilla extract

For the Topping:

  • ¾cuprolled oats
  • cupall-purpose flour,or any from light spelt to almond flour
  • 2tbspcoconut,finely shredded
  • 2tbsphoney
  • 3tbspreduced fat butter,melted, or melted coconut oil
  • 1tbsplight brown sugar,or coconut sugar
  • pinch of salt


  1. Preheat oven to 375 degrees F.

  2. Combine strawberries, rhubarb, sugar or sweetener, cornstarch, and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.

  3. In a medium-sized bowl, combine the oats, flour or almond meal, coconut, honey, butter or oil, sugar, and salt together. Mix well.

  4. Evenly cover the fruit with the oat mixture and bake for 45 minutes or until the fruit starts to bubble and the crumble is golden and crisp.

  5. Serve immediately with ice cream, frozen yogurt, or plain.


  • Calories: 940.81kcal
  • Fat: 13.40g
  • Saturated Fat: 5.27g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 3.27g
  • Polyunsaturated Fat: 2.76g
  • Carbohydrates: 183.55g
  • Fiber: 13.77g
  • Sugar: 29.31g
  • Protein: 25.12g
  • Cholesterol: 15.26mg
  • Sodium: 165.66mg
  • Calcium: 129.14mg
  • Potassium: 948.72mg
  • Iron: 10.06mg
  • Vitamin A: 52.63µg
  • Vitamin C: 54.63mg
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