Strawberry Rhubarb Crisp with Almonds and Coconut
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This wholesome strawberry rhubarb crisp recipe made with oat flour, coconut flakes, and almonds is fresh, fruity, and not too sweet.
May 27, 2025
Strawberry Rhubarb Crisp with Almonds and Coconut
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This wholesome strawberry rhubarb crisp recipe made with oat flour, coconut flakes, and almonds is fresh, fruity, and not too sweet.
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.
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.
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.
Strawberry Rhubarb Crisp
Ingredients
Topping
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (75g) old fashioned rolled oats
- 1/2 cup (62g) oat flour
- 1/2 cup (55g) sliced almonds
- 1/3 cup (66g) granulated sugar
- 1/4 cup (15g) unsweetened coconut flakes
- 1/4 teaspoon kosher salt
- 4 tablespoons (56g) unsalted butter, room temperature and cubed
- 4 tablespoons (52g) coconut oil, room temperature
Filling
- 1 lb rhubarb, sliced 1/2-inch thick
- 1 lb strawberries, quartered or halved depending on size
- 1/2 cup (100g) granulated sugar
- 1 1/2 tablespoons (12g) cornstarch
- 1 teaspoon (5g) almond extract
Instructions
For the Topping
- 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.
For the Filling
- 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.
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