Strawberry Rhubarb Apple Crisp

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For the Topping:

3/4 cup rolled oats

1/4 cup flour (GF, almond, whole wheat)

1/4 cup organic cane or brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons butter

For the Fruit:

3 cups peeled and sliced Granny Smith apples

1.5 cups sliced strawberries

1.5 cups sliced rhubarb

1/2 cup organic cane or brown sugar

2 tablespoons freshly squeezed orange juice

1.5 tablespoons arrowroot powder (similar to cornstarch, but non-GMO)


  1.  Preheat oven to 375 F
  2. Combine all topping ingredients in a medium bowl until mixture resembles coarse crumbs.  Set aside.
  3. Combine all fruit ingredients in a large bowl.  Mix well.  
  4. Grease a baking dish with butter or coconut oil.
  5. Pour in fruit mixture and spread evenly.
  6. Sprinkle topping over fruit.
  7. Bake uncovered for 35-40 minutes or until fruit is tender and topping is golden brown.
  8. Serve warm and enjoy.
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