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Strawberry Rhubarb Crisp

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

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 9x13 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.