Ultimate Gluten-Free Strawberry Rhubarb Crisp with Almond Flour (Low Sugar & 21 Day Fix Approved)
Are you searching for that perfect dessert that satisfies your sweet tooth without derailing your healthy eating goals? Look no further! This Gluten-free Strawberry Rhubarb Crisp, crafted with nutrient-rich almond flour and just a touch of natural maple syrup, is the quintessential sweet-tart treat you’ve been dreaming of. It’s incredibly delicious, refreshingly wholesome, and remarkably versatile. Even if it’s not peak rhubarb season, don’t fret – you can easily substitute your favorite fruits to enjoy this delightful crisp year-round!
Prepare to meet your new culinary obsession. Seriously, this dessert has a way of captivating taste buds and becoming an instant favorite.
Why This Healthy Strawberry Rhubarb Crisp Will Become Your Favorite
I’ve always had a soft spot for traditional strawberry rhubarb pie – that classic combination of tangy rhubarb and sweet strawberries is simply irresistible. However, knowing that most pies are loaded with refined sugar and unhealthy fats, it’s not exactly a dish I can indulge in every day. But this healthy strawberry rhubarb crisp? This is a game-changer. I might just be enjoying a serving of this every single day until the last stalk of rhubarb disappears from my kitchen. And let me tell you, that will be a very sad day!
Beyond its incredibly delicious sweet and tart harmony of fresh strawberries and rhubarb, this crisp boasts a topping made from wholesome almond flour. This innovative choice makes the entire dessert refined sugar-free, naturally gluten-free, and delightfully low-carb. For those following a structured eating plan like the 21 Day Fix, you’ll be thrilled to know there’s no yellow container (carbs) to worry about here. It’s packed with the goodness of purple (fruits), green (vegetables, as rhubarb is technically a vegetable), and blue (healthy fats from almond flour) containers. It’s a truly guilt-free indulgence.
My family, including my kids and husband, absolutely devoured this almond flour crisp after dinner last night. It was heartwarming to see them enjoy something so healthy without even realizing it! This recipe is also super easy to double, making it perfect for feeding a crowd or ensuring you have delicious leftovers for the week. I often opt to bake it in mini pie plates or individual ramekins for built-in portion control – a little trick to prevent myself from eating the entire pan, which I honestly could do!
The Perfect Balance: Strawberries and Rhubarb
The magic of a strawberry rhubarb crisp lies in the exquisite balance of flavors. Rhubarb, with its distinct tartness, is beautifully complemented by the natural sweetness of ripe strawberries. This duo creates a symphony on the palate that is both refreshing and comforting. Rhubarb, often mistaken for a fruit, is botanically a vegetable, and it brings a unique tang and vibrant color to the dessert. Strawberries, on the other hand, burst with juicy sweetness and a delightful aroma, making them the perfect partner to mellow out rhubarb’s intensity.
Not only are they a flavor powerhouse, but both ingredients also bring a host of nutritional benefits. Rhubarb is rich in fiber, Vitamin K, and antioxidants, while strawberries are loaded with Vitamin C, manganese, and more antioxidants. This makes our healthy rhubarb dessert a nutritional win-win, offering a delightful way to enjoy seasonal produce.
Crafting the Wholesome Almond Flour Topping
What truly sets this gluten-free crisp apart is its incredibly flavorful and healthy almond flour topping. Ditching traditional butter- and flour-based crumbles, we embrace the power of almond flour. Almond flour is naturally gluten-free and lower in carbohydrates than wheat flour, while also providing healthy fats and protein. When combined with a hint of cinnamon and a sprinkle of sea salt, it creates a perfectly crumbly, golden-brown topping that bakes beautifully and adds a nutty depth of flavor to the fruit filling.
Instead of refined sugars, we use a small amount of maple syrup. Maple syrup is a natural sweetener that imparts a lovely, subtle sweetness without overwhelming the natural flavors of the fruit. This minimal addition of sugar ensures the dessert remains healthy while still satisfying those dessert cravings. The sea salt in the topping isn’t just for flavor; it helps to balance the sweetness and tartness, elevating the overall taste experience to new heights.
Making It Your Own: Variations & Serving Suggestions
One of the best aspects of this easy crisp recipe is its adaptability. While strawberry and rhubarb are a classic pairing, you can certainly experiment with other fruits. If rhubarb isn’t available or you simply prefer a different flavor profile, consider these delicious alternatives:
- Mixed Berries: Blueberries, raspberries, and blackberries make a fantastic, vibrant crisp.
- Peaches & Nectarines: In the summer, ripe peaches or nectarines offer a wonderfully sweet and juicy base.
- Apples & Pears: For a fall-inspired treat, thinly sliced apples or pears with a touch of nutmeg work beautifully.
- Cherry: Tart cherries can make for a divine and deeply flavored crisp.
You can also play around with the sweetener in the topping. While maple syrup is our preferred choice for its natural properties and flavor, honey can also be used. For an even lower-carb option, a sugar substitute like erythritol or stevia can replace the maple syrup, adjusting to taste. You can even add a handful of chopped nuts (like pecans or walnuts) to the almond flour topping for extra crunch and healthy fats.
Serving Your Perfect Crisp
This low sugar crisp is fantastic served warm, straight from the oven. The bubbling fruit and golden topping are simply irresistible. For an extra touch of indulgence (while still keeping it healthy), here are some serving suggestions:
- A dollop of unsweetened Greek yogurt (adds protein and a creamy texture).
- A scoop of your favorite dairy-free or low-sugar ice cream.
- A drizzle of extra maple syrup or a sprinkle of powdered erythritol for visual appeal.
- A light dusting of cinnamon.
Tips for Crisp Perfection Every Time
Achieving the perfect crisp is simpler than you might think. Here are a few tips to ensure your homemade healthy dessert turns out perfectly:
- Rhubarb Preparation: Always trim off any tough ends and dice your rhubarb into uniform pieces. This ensures even cooking. Remember that only the stalks are edible; the leaves are poisonous.
- Strawberry Selection: Choose ripe, fragrant strawberries. If your strawberries aren’t super sweet, you might add a tiny bit more maple syrup to the fruit filling, but generally, the recipe balances the tartness well.
- Portion Control: Using individual ramekins or mini pie plates is excellent for portion control and presentation. If using a larger baking dish, ensure it’s not too shallow, as the fruit will bubble up.
- Don’t Overbake: Bake until the fruit is visibly bubbling around the edges and the topping is golden brown. Overbaking can dry out the fruit.
- Cooling Time: While delicious warm, letting the crisp cool for a few minutes allows the fruit filling to set slightly, making it easier to serve.
- Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
This clean eating dessert is proof that healthy eating doesn’t mean sacrificing flavor or satisfaction. It’s a vibrant, comforting, and absolutely delicious way to enjoy fresh ingredients. Give it a try, and let me know what you think!
Strawberry Rhubarb Crisp (Oven)
Pin Recipe
Ingredients
- 1 cup fresh rhubarb diced
- 2 cups strawberries diced
- 2 tablespoons maple syrup divided
- 2/3 cup almond flour
- 1/2 teaspoon cinnamon
- Sprinkle sea salt
Instructions
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Preheat oven to 375 degrees F (190 C).
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In a medium bowl, toss diced rhubarb and strawberries with 1 tablespoon of maple syrup.
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Divide the fruit mixture evenly between 4 small baking ramekins or place it in one medium baking dish.
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In a separate small bowl, combine the almond flour with the remaining 1 tablespoon of maple syrup, cinnamon, and a sprinkle of sea salt. Mix until a crumbly topping forms.
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Evenly distribute the almond flour topping over the fruit in the ramekins or baking dish.
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Bake for 15-20 minutes, or until the fruit is bubbling and the topping is beautifully golden brown. Serve warm.
Video
Notes
WW: 4 points (per serving) [Calculated using Maple syrup]
Nutrition
