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Recipe combo

Rhubarb 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.

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Ingredients and instructions

Servings
6
Total time
1 hr
Prep
20 min
Cook
40 min

Ingredients

  • 1 Pound fresh rhubarb stalks - 1 pound (450 g), Metric equivalent 450 g. Trimmed and sliced into 1/2-inch pieces during prep.
  • 1 Pound fresh strawberries - 1 pound (450 g), Metric equivalent 450 g. Hulled and halved during prep.
  • 2 Tablespoon chia seeds - 2 tablespoons (24 g), Metric equivalent 24 g.
  • 0.5 Cup maple syrup - 1/2 cup (120 ml), divided, Metric equivalent 120 ml. Divided between the fruit filling and topping.
  • 1 Tablespoon lemon juice - 1 tablespoon (15 ml), Metric equivalent 15 ml.
  • 1 Teaspoon vanilla extract - 1 teaspoon (5 ml), Metric equivalent 5 ml.
  • 1 Cup rolled oats - 1 cup (90 g), Metric equivalent 90 g.
  • 0.75 Cup almond flour - 3/4 cup (75 g), Metric equivalent 75 g.
  • 0.25 Cup coconut oil, melted - 1/4 cup (60 ml), Metric equivalent 60 ml.
  • 1 Teaspoon ground cinnamon - 1 teaspoon (2 g), Metric equivalent 2 g.
  • 0.25 Teaspoon fine salt - 1/4 teaspoon (1.5 g), Metric equivalent 1.5 g.

Instructions

  1. Preheat and prep fruit

    1. *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*.

  2. Mix the fruit filling

    2. 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*.

  3. Make the crisp topping

    3. 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*.

  4. Assemble the crisp

    4. 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*.

  5. Bake

    5. Bake for *35 to 40 minutes*, until the topping is *golden brown* and the fruit filling is *thick and bubbling at the edges*.

  6. Cool and serve

    6. Transfer to a cooling rack and let the crisp rest for *15 minutes* before serving so the chia-thickened fruit can *set slightly*.