If you love strawberries in the summertime, then you are going to die over this Healthy Strawberry Rhubarb Crisp. Sweet strawberries, tart rhubarb, and a sweet crumble topping come together to create this summer treat. Oh, and by the way, this entire recipe is refined-sugar free, because we are using monkfruit sweetener. This is the perfect recipe to make ahead of time and keep in your fridge for when you need a sweet treat. And when served with some cold, vanilla ice cream? It's heaven in a bite!
For the Filling
- 1 1/2 Cups Fresh Strawberries chopped into small pieces
- 2 Cups Rhubarb cut into 1-inch pieces
- 1/4 Cup Lakanto Golden Monk Fruit Sweetener
- 2 Tablespoons Tapicoa Flour (or arrowroot flour or corn starch)
- 1 Lemon juiced
For the Crisp
- 2 Tablespoons Lakanto Golden Monk Fruit Sweetener
- 1/4 Cup Maple Syrup
- 1 Cup Almond Flour
- 1/4 Cup Shredded Unsweetened Coconut
- 1/3 Cup Pecans chopped
- 1/4 Cup Almonds chopped
- 1/2 Cup Coconut Oil room temperature
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
Preheat the oven to 350° F.
Grease a 9-inch square pan or deep dish pie plate or cast iron skillet. Set aside.
Prepare the crisp topping by mixing together all of the ingredients, coating everything well.
Refrigerate, then prepare the filling.
Cut and chop the strawberries and rhubarb.
Add the strawberries and rhubarb to a medium bowl along with the rest of the filling ingredients. Toss to coat well.
Transfer strawberry/rhubarb mixture to the greased dish.
Take the topping out of the refrigerator, and spread it evenly on top of the filling.
Bake for 35-40 minutes.
Keep an eye out to make sure the top doesn't get too brown. If it does, add a piece of foil on top for the last 5 minutes of baking it.
Serve with vanilla ice cream on top and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!