Strawberry rhubarb crisps or crumbles are possibly my favorite dessert ever, so when I saw the first rhubarb pop up I immediately knew what I wanted to do with it. Since I always wish I had more crumble topping, I decided to make it on a baking sheet because then you get an almost equal crumble to fruit ratio. This crisp really is the perfect simple late spring/early summer dessert topped with whipped cream or ice cream.
Ingredient highlight
Rhubarb! this very sour-tart vegetable (yes, it’s a vegetable!) is rich in calcium and vitamins A, C, and K. It’s what I look forward to most about spring because I love the tartness it brings to baked goods and makes a delicious sauce spooned over ice cream!
Servings 10 – 12
Prep Time 20 minutes 
Cook Time 30 minutes Ingredients
For the crumble:
- 1 ½ cups (228g) raw almonds
- 2 cups (230g) rolled oats
- 1 cup (110g) raw walnuts
- 8 tbsp (113g) butter, melted
- ¼ cup (80g) maple syrup
- 1 tsp vanilla extract
- ½ tsp kosher salt
For the filling:
- 5 cups chopped or quartered strawberries (about 24 oz)*
- 4 cups thinly sliced rhubarb (about 1.25 lbs)*
- ¼ cup maple syrup**
- Zest and juice from 1 lemon (about 3 tbsp juice)
- 1 tbsp tapioca starch (or use arrowroot or cornstarch)
To serve:
- Whipped cream, whipped yogurt, yogurt, or vanilla ice cream***
- *You need 9 cups total of chopped fruit. 1 pint of strawberries gives you about 3 cups. I didn’t have enough total, so I added in frozen raspberries to fill the gap. You can use more or less rhubarb/strawberries or sub in some frozen berries (like raspberries!).
- **This gives you a slightly sweet yet tart fruit filling (rhubarb is very tart) that gets balanced by the sweet crumble. If you like a sweeter dessert, I would increase the maple syrup to ⅓-½ cup OR serve it with vanilla ice cream!
- ***Got sour cream? Once you’ve whipped your cream, add a few scoops of sour cream and beat it again. It makes it ultra creamy and fluffy with a little tang. You can also do this with yogurt.
Instructions
- Preheat the oven to 375F.
- In a high-speed blender or food processor, add the almonds and blend until a coarse meal forms. Scrape down the sides/under the blade. Add the oats and nuts and blend again until a coarse meal forms, scraping under the blade as needed.
- Transfer to a large bowl and stir in the melted butter, maple syrup, vanilla, and salt. Mix until thoroughly combined.
- To a standard baking sheet, add the fruit, maple syrup, lemon zest + juice and toss to coat. Sprinkle the starch all over and toss again to coat. Spread out into an even layer.
- Scatter the crumble mixture evenly over top. Bake for 25 minutes or until the fruit is bubbling and the crumble is golden brown (keep an eye on it towards the end so it doesn’t burn, ovens vary so much. If it does get a little too dark in some spots, don’t worry about it).
- Let it cool for at least 10 or up to 30 minutes. Serve topped with creamy topping of choice.
Items you can prep ahead (optional)
- Blend up the nuts/oats
- Make the crumble mixture
- Chop 9 cups worth strawberries/rhubarb (or use other fruit)
Substitutions:
- To make vegan, use vegan butter or substitute with 6 tbsp virgin coconut oil.
- To make nut-free, replace the nuts with pumpkin seeds.
- Use another fruit combo – raspberries, blackberries, blueberries, cherries, peaches, etc…You could even make these with apples or pears in the fall.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up the crumble in the microwave or eat it cold.
- Top with Greek yogurt for breakfast – so good!
- Put a scoop on top of your morning oats or yogurt.
- Blend it with milk for a crumble milk shake.
leave your comments!