Strawberry Rhubarb Crisp with Coconut Oil

A fruity delicious strawberry rhubarb crisp with coconut oil crumb topping - this recipes includes a gluten-free option.
Course Dessert
Cuisine American
Keyword Strawberry Rhubarb Crisp
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 1 8x8-inch pan (about 4 servings)
Author LeelaLicious


  • 2 cups strawberries washed, hulled and halved
  • 2 cups rhubarb in 1-inch cubes
  • 3/4 cup sugar divided
  • 1/2 tsp orange zest
  • 3/4 tbsp cornstarch
  • 1/3 cup orange juice freshly squeezed
  • 1/2 cup flour use oat flour for a gluten-free version
  • 1/4 cup brown sugar
  • 1/2 cup oats
  • pinch of sea salt
  • 4 tbsp virgin coconut oil melted. Use more if necessary.
  • 2 tbsp almonds sliced


  1. Preheat oven to 350 F.
  2. Place strawberries, rhubarb, 1/2 cup sugar and orange zest in a 8x8-inch baking dish. In a small measuring cup dissolve cornstarch in orange juice and combine with the fruit in the baking dish.
  3. In a medium bowl whisk together flour, remaining 1/4 cup white sugar, brown sugar, salt and oats. Start by adding 4 tablespoons melted coconut oil and work into crumbs by hand. Add more melted coconut oil as needed, one tablespoon at a time.
  4. Spread the crumb over the fruit mix and sprinkle sliced almonds on top. Bake for 1 hour until golden brown.
  5. Serve warm with ice-cream or whipped cream.