1h$17.26Rhubarb Strawberry Chia Crisp
A vegan, plant-based spring fruit crisp with fresh rhubarb, strawberries, chia seeds, rolled oats, maple syrup, and almond flour. This fiber-forward dessert is drafted as the May 2026 fruit dessert candidate.
- Energy
- 340 calories per serving
- Protein
- 7.2 g per serving
- Carbs
- 41.1 g per serving
- Fat
- 17.6 g per serving
- Sodium
- 98 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
maple syrup
0.5 Cup
Maple Grove Farms® 100% Pure Maple Syrup
32%
coconut oil, melted
0.25 Cup
Kroger® Pure Refined Coconut Oil
7%
almond flour
0.75 Cup
Simple Truth® Gluten Free Superfine Almond Flour
17%
rolled oats
1 Cup
Quaker® Old Fashioned Oats
7%
fresh strawberries
1 Pound
Fresh Organic Strawberries - 1 LB clamshell
100%
fresh rhubarb stalks
1 Pound
Rhubarb
95%
chia seeds
2 Tablespoon
Simple Truth Organic® Whole Black Chia Seeds
7%
ground cinnamon
1 Teaspoon
McCormick Ground Cinnamon
3%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- fresh rhubarb stalks-1 lb
- fresh strawberries-1 lb
- rolled oats-1 cup
- almond flour-0.75 cups
- maple syrup-0.5 cups
- coconut oil-0.25 cups
- chia seeds-2 tbsp
- lemon juice-1 tbsp
- vanilla extract-1 tsp
- ground cinnamon-1 tsp
- fine salt-0.25 tsp
Preheat the oven to 375°F and place the baking dish on a rimmed baking sheet. Trim and slice the rhubarb into 1/2-inch pieces, then hull and halve the strawberries.
Keep the knife stable and fingers clear while trimming rhubarb and hulling strawberries.
In a mixing bowl, combine the rhubarb, strawberries, chia seeds, 1/4 cup maple syrup, lemon juice, and vanilla. Stir until the fruit is evenly coated, then let it stand for 10 minutes.
In a second bowl, stir together the rolled oats, almond flour, cinnamon, and salt. Add the melted coconut oil and remaining 1/4 cup maple syrup, then mix until the topping forms moist, crumbly clusters.
Spread the fruit mixture evenly in the baking dish. Sprinkle the oat topping over the fruit in an even layer, leaving a few small gaps so the filling can bubble through.
Bake for 35 to 40 minutes, until the topping is golden brown and the fruit filling is thick and bubbling at the edges.
Use oven mitts when handling the hot baking dish and baking sheet.
Transfer to a cooling rack and let the crisp rest for 15 minutes before serving so the chia-thickened fruit can set slightly.
Let the bubbling fruit filling cool before serving to reduce the risk of burns.
How did it turn out?
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