The Best Paleo Strawberry Rhubarb Crisp (Easy & Delicious!)

Is there anything better than the sweet-tart combination of strawberries and rhubarb? For me, it’s the official taste of late spring turning into summer. I remember my grandma pulling the first ruby-red rhubarb stalks from her garden, her hands stained pink from hulling strawberries. The only thing was, her classic crisp was loaded with flour and sugar. My Paleo Strawberry Rhubarb Crisp captures all that nostalgia without the grains or refined sugar. The filling is bright and juicy, and the topping is perfectly crunchy and satisfying. It’s a dessert that feels special but is secretly simple and wholesome. This recipe is one I’ve tweaked over the years, and it’s become a go-to in my kitchen. Let’s bake this wonderful treat together!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 35M
• Total Time: 50M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 6 servings
• Calories: Approximately 525 kcal per serving

Why This Recipe Just Works

Feature	Benefit
Paleo & Grain-Free	A perfect dessert for those avoiding gluten, grains, and refined sugar. Everyone can enjoy it!
Naturally Sweetened	Uses maple syrup and the fruit’s own sweetness for a healthier, more balanced flavor.
Simple Ingredients	Made with easy-to-find ingredients like almond flour, fresh fruit, and coconut oil.
Quick to Prep	You can have this crisp in the oven in about 15 minutes. It’s the perfect last-minute dessert.

A Crisp That’s Both Indulgent and Wholesome

When I first started eating Paleo, I thought I’d have to give up my favorite desserts. But I quickly learned that with a few smart swaps, you can recreate almost any classic. This Paleo Strawberry Rhubarb Crisp is proof of that. It’s become one of my most requested recipes.

The secret is focusing on whole-food ingredients that deliver amazing flavor and texture. We’re not just removing ingredients; we’re building a better, more nourishing dessert from the ground up.

The Sweet & Tangy Fruit Filling

A great fruit crisp starts with a great filling. We want it to be thick and jammy, not watery.

• Strawberries & Rhubarb: This classic pairing is the star. The sweetness of the strawberries perfectly balances the tartness of the rhubarb.
• Maple Syrup: We use just a touch of maple syrup to sweeten the filling. It adds a lovely warmth without being overpowering. The amount you need might vary depending on how sweet your berries are.
• Lemon Juice: This is a non-negotiable for me! A squeeze of fresh lemon juice brightens up the fruit flavors and helps them shine. It’s a small step that makes a huge difference.
• Arrowroot Starch: This is our grain-free thickener. It helps the fruit juices transform into a luscious, jammy sauce as the crisp bakes. You can also use tapioca starch if that’s what you have on hand.

The Perfect Almond Flour Crisp Topping

The topping is arguably the most important part of any crisp. It needs to be crunchy, buttery, and delicious. This almond flour crisp topping is so good, you won’t even miss the oats and flour.

• Almond Flour: This is the base of our grain-free topping. I recommend using blanched almond flour (with the skins removed) for a finer, more delicate texture.
• Shredded Coconut & Sliced Almonds: These add incredible texture and a toasty, nutty flavor. They are essential for getting that classic crisp crunch.
• Coconut Oil: We use solid (not melted) coconut oil. Cutting it into the flour mixture creates little pockets that help the topping become light and crisp, similar to how butter works in a traditional pastry.
• Coconut Sugar & Cinnamon: Coconut sugar provides a deep, caramel-like sweetness, and cinnamon adds that warm, cozy spice that makes any crisp feel like a hug in a bowl.

Essential Tools For This Recipe

You don’t need any fancy equipment for this simple dessert. Here’s what I use in my kitchen:

• 8×8 inch baking dish (or a similar 2-quart dish)
• Two medium-sized mixing bowls
• Cutting board and a sharp knife
• Spatula or large spoon
• Pastry blender or two knives (for cutting in the coconut oil)

How to Make Paleo Strawberry Rhubarb Crisp: Step-by-Step

This is a really straightforward process. We’ll mix the filling, mix the topping, and then bake it to golden perfection.

Ingredients You’ll Need

For the Fruit Filling:

• 2 cups fresh rhubarb, chopped into ½-inch pieces
• 2 cups fresh strawberries, hulled and quartered
• ¼ cup pure maple syrup
• 1 tablespoon fresh lemon juice
• 2 tablespoons arrowroot starch (or tapioca starch)

For the Crisp Topping:

• 1 ½ cups blanched almond flour
• ½ cup unsweetened shredded coconut
• ½ cup sliced almonds
• ⅓ cup coconut sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ½ cup solid coconut oil, chilled

Instructions

Step 1: Prepare the Oven and the Filling

• First things first, preheat your oven to 375°F (190°C).
• In a medium bowl, gently combine the chopped rhubarb, quartered strawberries, maple syrup, and lemon juice. Sprinkle the arrowroot starch over the top and toss everything together until the fruit is evenly coated. Pour this mixture into your 8×8 inch baking dish and spread it out evenly.
• Why do we do this? Tossing the fruit with arrowroot starch is key. It ensures the juices thicken properly during baking, preventing a runny crisp.

Step 2: Make the Grain-Free Crisp Topping

• Now for the best part! In a separate bowl, whisk together the almond flour, shredded coconut, sliced almonds, coconut sugar, cinnamon, and salt.
• Add the chilled, solid coconut oil to the dry ingredients. Using a pastry blender or two knives, cut the coconut oil into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Don’t overmix it! Those little chunks of oil are what make the topping tender and crisp.
• A personal tip: I often just use my fingertips to quickly work the oil into the flour. It gives you a better feel for the texture, but be sure to work fast so the oil doesn’t melt from the heat of your hands.

Step 3: Assemble and Bake

• Crumble the topping mixture evenly over the fruit filling in the baking dish. Make sure to cover it all the way to the edges.
• Place the dish on a baking sheet to catch any potential drips (a lesson I learned the hard way!). Bake for 30-35 minutes, or until the fruit filling is bubbly and the topping is a beautiful golden brown.
• Let the crisp cool on a wire rack for at least 20-30 minutes before serving. This is important! It allows the filling to set up a bit more. It will be tempting to dig in right away, but patience pays off.

A Perfect Dessert for Any Occasion

This Paleo Strawberry Rhubarb Crisp has become a staple in our home. It’s the perfect way to celebrate the season’s best produce while still sticking to a healthy lifestyle. It’s rustic, comforting, and packed with flavor everything a good dessert should be. I love serving it warm with a scoop of coconut vanilla ice cream or a dollop of unsweetened coconut cream. I hope you and your family enjoy this healthy fruit crisp recipe as much as we do. Happy baking!

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