Strawberry Rhubarb Crisp

This is a super yummy summertime recipe! Try substituting whatever fresh, local fruits you have on hand for the strawberries and rhubarb. You can also experiment with different kinds of nuts such as raw cashews, pine nuts or walnuts…get creative!


3/4 cup whole spelt flour
2/3 cup natural pecans, chopped
1/2 cup rolled oats
1/2 cup unrefined/raw cane sugar (Panela is great and can be found at Whole Foods.)
1/2 teaspoon fine grain unrefined sea salt
1/2 teaspoon organic cinnamon
1/3 cup organic virgin coconut oil, melted
1 tablespoon organic cornstarch
1/2 cup unrefined/raw cane sugar (If your berries are very sweet, then skip or reduce sugar here if desired.)
1/2 lb ‘hulled’ medium strawberries, cut into quarters
3/4 lb trimmed rhubarb, sliced into 1/2-inch pieces
1 tsp. organic virgin coconut oil for greasing dish


Preheat the oven to 375 F, with a rack in the middle. Grease a 10-inch round dish or a 9×9 square baking dish.
Combine the flour, pecans, oats, sugar, salt, and cinnamon together in a bowl. Use a fork to stir in the coconut oil, squeeze mixture with hands to create some clumps, then place in the freezer to chill at least ten minutes. Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Transfer the filling to the prepared pan, remove the frozen topping from the freezer, and crumble across the top of the filling -make sure you have big and small pieces. Bake for about 30 minutes or until the topping is deeply golden and the fruit juices are vigorously bubbling. Cool for at least 20 minutes before serving.

Serves 8

Prep time: 15 min – Cook time: 30 min



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