Go Back
–+ servings
Print Add to Collection

Sheet Pan Strawberry Rhubarb Crisp

Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 - 12

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.

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)

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.

Notes

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.