A healthier take on the classic strawberry rhubarb pie. Sweetened with pure maple syrup and topped with oats, nuts and seeds.
Gluten-free + Dairy-free + Low FODMAP + Paleo
Strawberry rhubarb is classic combination resulting in the perfect balance of sweet and tart.
Strawberry Rhubarb Crisp Recipe
Yield: 4-6 servings
One 6 inch deep dish pie
Filling Ingredients
2 cups Strawberries, hulled and quartered
2 cups rhubarb, sliced
1 TBSP 100% maple syrup
1 tsp orange zest or lemon zest
1 tsp orange juice or lemon juice
1 TBSP arrowroot
1 tsp chia seeds
Crisp Topping Ingredients
1 cup rolled oats
1/2 tsp chia seeds
1 TBSP 100% pure maple syrup
1 TBSP coconut shreds, unsweetened (optional)
1.5 TBSP coconut oil or butter, melted
2 TBSP walnuts, chopped (option to sub sub pecans or sliced almonds)
1/4 tsp cinnamon
dash of nutmeg, freshly grated
1/4 tsp ginger powder (optional)
pinch of sea salt
Recipe Directions
Filling: toss all filling ingredients together in a large mixing bowl then pour into a 6 inch pie dish or baking dish
Topping: combine all crisp topping ingredients together in a large mixing down and massage in coconut oil until mixture is evenly coated
Gently press the crisp topping mixture evenly over the filling until you can no longer see the filling
Bake at 350 degrees for 20-30 mins in the oven. When crisp is ready, top will be golden brown and filling will have started to bubble
To avoid a mess in the oven place baking dish on a baking sheet in case filling boils over.
Allow crisp to cool to room temperature for filling to fully set, but if you can't wait feel free to dig in early
Optional, top with whipped cream or vanilla ice cream
When your strawberries are starting to look sad like the ones below, take that as the que to make a crisp! The riper the strawberries the sweeter the crisp.
