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Strawberry Rhubarb Crisp

A sweet and tart fruit filling with a crunchy nut topping, this Strawberry Rhubarb Crisp is the perfect spring dessert!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, grain-free, Paleo, vegan
Servings: 12 servings


For the filling:

  • 7 cups fresh or frozen strawberries, cut in half
  • 5 cups fresh rhubarb, medium diced
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 2 tbsp tapioca starch

For the topping:

  • 1 ⅓ cup chopped pecans
  • 1 ⅓ cup almond flour
  • 3 tbsp maple syrup
  • 3 tbsp ghee or coconut oil, softened
  • ¾ tsp ground cinnamon
  • ½ tsp salt


For the filling:

  • Preheat the oven to 350 degrees. In a 9x13 baking pan, add the chopped rhubarb and strawberries. Spoon the lemon juice and maple syrup over top of the rhubarb and strswberries. Lastly, sprinkle the tapioca starch on top. With a spoon, mix around until the fruit is well coated

For the topping:

  • Combine all the topping ingredients in a small bowl and mix until the topping starts to become crumbly. Once mixed, spread out on top of the strswberries and rhubarb
  • Place the crisp into the oven and bake until golden brown and bubbling. About 1 hour. Once baked, remove from the oven and allow to cool before enjoying


-Make sure you use softened ghee or coconut oil, not melted. This will help the other ingredients stick together