Strawberry Rhubarb Crisp with Almonds and Coconut
This wholesome strawberry rhubarb crisp recipe made with oat flour, coconut flakes, and almonds is fresh, fruity, and not too sweet.
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In the mood for strawberries? Check out Strawberry Mango Swiss Roll cake and Strawberry Pistachio Pavlova.
Ingredients and Substitutions
• Oat flour: I love oat flour for its warm nutty flavor and toasty caramel undertone. Here, it just amps up that flavor in the crisp. But you can definitely substitute 1/2 cup (62g) all-purpose flour.
• Sliced almonds: I like the delicate flavor of almonds.Feel free to swap in whatever slivered or coarsely chopped nuts you have.
• Unsweetened coconut flakes: These are different from shredded coconut. That said, you can use either.
• Coconut oil: This complements the coconut flakes in the crisp. If you don’t have coconut oil, swap in 4 tablespoons (56g) unsalted butter.
• Almond extract: This echoes the almonds in the crisp topping. Vanilla extract is fine, too.
• Corn starch: You can substitute with 3 tablespoons (24g) all-purpose flour or arrowroot flour.
Can I Make this Strawberry Rhubarb Crisp Ahead of Time?
Yes! This can be fully assembled in advance and kept in the refrigerator or freezer until ready to bake.
How Should I Store this Strawberry Rhubarb Crisp?
Leftovers can be refrigerated in an airtight container for up to 5 days. This also freezes well.
Ingredients
Method
- In a large bowl, combine the all-purpose flour, rolled oats, oat flour, almonds, sugar, coconut flakes, and salt.
- Add the butter and coconut oil and work it into the dry ingredients, smushing between your fingers, until it has almost a cookie dough consistency. You should be able to squish it into a ball (but you want crumbles). Freeze for at least 15 minutes.
- Meanwhile, preheat the oven to 350 F (175 C).
- In a 9×13 inch baking dish (no need to grease), toss together the rhubarb, strawberries, sugar, cornstarch, and almond extract.
- Top with the frozen crisp. Bake until filling is bubbly and topping is golden brown, 50 to 60 minutes. Let cool 10 minutes before serving.
