Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)

Healthy strawberry rhubarb crisp in a bowl topped with vanilla ice cream, next to a napkin, spoon, strawberries and stalks of raw rhubarb.

5 from 4 votes

Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)

Juicy berries, tart rhubarb and a thick, crumbly topping make the best strawberry rhubarb crisp, and this one just happens to be gluten-free, grain-free and Paleo! Plus it can easily be made vegan (see notes after the recipe).

Prep Time30

Cook Time40

Resting time20

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 227kcal

Author: Don Baiocchi

Ingredients

1 cup (8 oz.) palm shortening or coconut oil
2 cups diced rhubarb (from about 8-10 oz. rhubarb stalks)
2 cups hulled, diced strawberries (from about 14-16 oz. whole strawberries)
2 tablespoons honey
2 tablespoons arrowroot flour/starch or tapioca flour/starch
1 teaspoon lemon juice
¾ teaspoon fine sea salt, divided
1½ cups superfine blanched almond flour not almond meal
½ cup coconut sugar
½ cup sliced almonds
vanilla ice cream, for serving (dairy-free, if necessary)

Instructions

Heat the oven to 375°.
In a small bowl or measuring cup, chill the palm shortening in the freezer.
Hull and dice the strawberries. Trim and dice the rhubarb.
In a large bowl, toss together the diced strawberries and rhubarb, honey, arrowroot/tapioca, lemon juice and ¼ teaspoon salt. Pour into an 2½-3 quart (9") baking dish or deep pie dish.
In a medium mixing bowl or stand mixer bowl, mix together the almond flour, coconut sugar and salt.
Use a spoon to add the chilled palm shortening or coconut oil to the dry mixture in small clumps. Using a stand mixer with the paddle attachment, a large bowl and pastry cutter or two knives, blend or slice the chilled fat through the dry ingredients until the mixture becomes the texture of wet sand. You can also use your fingers but it'll get messy!
Roughly chop or crumble by hand the sliced almonds and stir them into the dry ingredients.
Evenly distribute the topping over the fruit and bake for 35-40 minutes, until the topping is brown and the juices are bubbling along the edges.
Let the crisp rest for at least 20 minutes. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature, topped with (dairy-free) vanilla ice cream, if desired.

Notes

To make this vegan: Replace the honey in the filling with coconut sugar or maple syrup. Keep in mind these will slightly change the flavor. You can also use white sugar but then it won't be refined sugar-free.

See blog post for more substitutions and variations.

Make ahead

The crisp can be baked, cooled completely and stored in the fridge for up to 3 days. Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won't be as crisp as it is when freshly baked.

Freezer info

The crisp can be tightly wrapped in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.

Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won't be as crisp as it is when freshly baked.

Nutrition