Strawberry Rhubarb Crisp (Makes Me Think of My Grandmother)

When I was a little girl, I spent a LOT of time in the kitchen with my grandmother. I would get so excited in spring and fall because my grandmother made this amazing strawberry rhubarb oatmeal crisp. It was tart, it was sweet, it was crunchy. I never had the privilege of watching her actually make it (it was like it magically appeared!), so I loosely based this crisp off of a Fannie Farmer crisp.

The prep for this recipe is about 15 minutes and the baking time is about 45 minutes.

Crisps are amazing served with vanilla ice cream (coconut milk ice cream of course), but I swear this one holds its own.

For this recipe you’ll need:

Ingredients - Strawberry Rhubard Crisp

For the filling:
1 pint of strawberries, sliced
2 stalks of rhubarb, sliced
1/4 c. honey
1 T. vanilla
1/2 t. lemon juice
1/8 t. ginger
1/8 t. nutmeg
1/4 t. cinnamon
2 T. tapioca flour

For the topping:
1/4 c. almond flour
1/4 c. coconut flour
1/4 c. palm sugar
2 T. tapioca flour
1/2 t. allspice
1/4 t. cinnamon
1/2 t. salt
3/8 c. chopped pecans
3/8 c. almond slices
1 T. ghee
1 T. coconut oil

Preheat the oven to 350F and grease a square glass baking dish (I used coconut oil spray).

In a large bowl, combine the strawberry and rhubarb slices. Sprinkle the fruit mixture with lemon juice and mix. Add the honey, vanilla, spices (ginger and nutmeg), and tapioca flour. Mix well.

Fruit filling - Strawberry Rhubarb Crisp

You might ask why do I add the lemon juice? It’s two fold – 1) lemon juice helps to prevent fruit from oxidizing – this means that fruits like strawberries keep their vibrant color; 2) lemon juice adds a mild sweet tartness to the fruit mixture, which brings out the flavor of the fruit itself.

The tapioca flour thickens the fruit juice so that the filling is not “runny”.

Transfer the fruit filling to the greased baking dish.

Fruit filling in baking dish - Strawberry Rhubarb Crisp

Now, prepare the topping. In a small bowl, combine the flour, palm sugar, allspice, cinnamon, and salt. Blend.

Add the ghee and coconut oil to the flour mixture and gently toss with your fingers. The idea is to pearl the ghee and coconut oil in the flour mixture.

Crisp Topping - Strawberry Rhubarb Crisp You can also mix the topping in a food processor and pulse until the ghee and coconut oil are combined with the flour into small pearl sized pieces. 

Next, add the chopped pecans and almond slices and mix.

Add the topping to the baking dish, covering the fruit mixture evenly (it does not have to be perfect).

Dressed Strawberry Rhubarb Crisp

Place in the oven for 45 minutes. About 15 minutes into baking I covered my crisp with foil so that the topping would not brown too much or burn.

After the crisp is finished baking, allow it cool and set for about 20 minutes.

Serve in a bowl and top with ice cream if you’d like 🙂

Strawberry Rhubarb Crisp (Makes Me Think of My Grandmother)

Enjoy! Maybe even with your grandmother 🙂

– Nicole

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1 Response to Strawberry Rhubarb Crisp (Makes Me Think of My Grandmother)

  1. Pingback: Caramel Bourbon Peach Pie | A Bit of Salt

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