Strawberry Rhubarb Crisp



  • 2 cups strawberries, chopped
  • 2 cups rhubarb, about 2 stalks, cut into 1-inch pieces
  • 1 medium orange, juiced
  • ¼ cup maple syrup, optional
  • 1 Tablespoon cornstarch, optional

Crisp Topping

  • 1/2 cup old fashioned oats
  • ½ cup almond flour. All-purpose flour would also work.
  • 1 Tablespoon maple syrup, optional
  • ¼ cup butter or coconut oil, melted


  1. Preheat oven to 370 degrees F.
  2. Add the filling ingredients to a large mixing bowl, mix until incorporated.
  3. Add all the crisp topping ingredients into the food processor/blender, pulse until crumbly. Alternatively you can mix the ingredients with hands or a spoon.
  4. Pour the filling mixture into an 8×8 inch baking dish. Add the crisp topping.
  5. Bake for 30-35 minutes
  6. Remove from the oven, let cool for at least 15 minutes before serving.

For the chocolate Nice Cream I blended a frozen banana with 1 Tablespoon cocoa powder.


  • If using cornstarch, make sure to mix it with orange juice before adding it to the filling to avoid cornstarch clumps.
  • For gluten free version use gluten free oats.

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