Strawberry Rhubarb Crisp

Seasonal berries complement this gluten-free and vegan picnic classic. 


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  • Serves: 9 servings
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  • 1 cup oats
  • 1/2 cup oat flour, plus 2 tablespoons for filling
  • 1 teaspoon cinnamon
  • 3/4 cup chopped pecans
  • 1/4 cup sugar (for topping)
  • 1/4 cup melted coconut oil or butter
  • 2 pounds de-stemmed and quartered
  • 5 stalks of rhubarb, cubed
  • 1/2 cup sugar (for filling)
  • 1/2 teaspoon vanilla extract
  • seeds from 1 vanilla bean


  1. To make the topping, whisk together oats, oat flour, cinnamon, pecans, sugar and coconut oil in a medium bowl; set aside.
  2. Preheat oven to 375 degrees F. Grease a 9x9 inch baking pan with coconut oil or generously coat with cooking spray.
  3. In a large bowl, add sugar, vanilla bean, strawberries, rhubarb, and oat flour. Toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.
  4. Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Cool for 10-15 minutes before serving. Top with your favorite ice cream, if desired.