Finding a dessert that’s both paleo-friendly and actually tastes good can feel like an impossible task. After all, most fruit crisps rely heavily on refined sugar and butter, and when you’re trying to stick to a paleo lifestyle, those traditional recipes just don’t cut it anymore.
Luckily, this paleo rhubarb crisp checks all the boxes: it’s naturally sweetened with maple sugar, features a crunchy almond and coconut topping, and delivers all the classic crisp flavors you crave without any grains or refined ingredients.
Why You’ll Love This Rhubarb Crisp
- Paleo-friendly dessert – This crisp uses almond flour, coconut, and maple sugar instead of refined ingredients, so you can enjoy a sweet treat that fits your paleo lifestyle.
- Naturally sweetened – The combination of fresh strawberries and maple sugar gives you just the right amount of sweetness without any processed sugar.
- Simple ingredients – You probably already have most of these pantry staples on hand, and the fresh rhubarb and strawberries are easy to find in season.
- Perfect balance of textures – The crispy almond and coconut topping contrasts beautifully with the soft, jammy fruit filling underneath.
- Great for gatherings – This dessert looks impressive and tastes amazing, making it perfect for potlucks or family dinners where you want to share something special.
What Kind of Rhubarb Should I Use?
Fresh rhubarb is always your best bet for this crisp, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both work equally well in this recipe. Look for firm, crisp stalks without any soft spots or wilting, and avoid any that feel rubbery or look dried out. If you can only find frozen rhubarb, that’ll work too, just make sure to thaw it completely and drain off any excess liquid before using it so your crisp doesn’t end up too watery.
Options for Substitutions
This paleo crisp is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries instead (so 2 lbs total). You could also try other tart fruits like cranberries or sour cherries, though you might want to adjust the sweetness.
- Maple sugar: Coconut sugar works great as a 1:1 swap for maple sugar and keeps the recipe paleo-friendly. You can also use regular granulated sugar if you’re not strictly paleo.
- Arrowroot starch: Tapioca starch works the same way as arrowroot for thickening the fruit filling. In a pinch, cornstarch will work too (use the same amount), though it’s not paleo.
- Almond flour: You can substitute with other nut flours like hazelnut or cashew flour. Just keep in mind that coconut flour won’t work here – it absorbs way too much moisture and you’d need to completely rework the recipe.
- Coconut oil: Melted butter works perfectly if you’re not dairy-free. Ghee is another good option that keeps things paleo.
- Almonds and coconut flakes: Feel free to swap the almonds with pecans, walnuts, or cashews. The coconut flakes can be replaced with more nuts if you prefer a nut-heavy topping.
Watch Out for These Mistakes While Baking
The biggest mistake with rhubarb crisp is not cutting the rhubarb into uniform pieces – aim for 1/2-inch chunks so everything cooks evenly and you don’t end up with some pieces that are mushy while others are still tough.
Since rhubarb releases a lot of liquid as it bakes, skipping the arrowroot starch or not mixing it thoroughly with the fruit will leave you with a watery filling instead of a nice, thick sauce.
Make sure your coconut oil is solid (not melted) when you mix it into the topping, as this creates those clumpy, crispy bits everyone loves – if the oil is too warm, your topping will spread out flat and won’t have much texture.
One more tip: if your topping starts browning too quickly before the fruit is bubbling, just tent some foil over the dish for the remaining bake time.
What to Serve With Rhubarb Crisp?
This rhubarb crisp is amazing on its own, but it really shines when you add a scoop of vanilla ice cream or coconut milk ice cream if you’re keeping things paleo. The warm, tart filling paired with cold, creamy ice cream is one of those combinations that just works every time. If you want to go all out, a dollop of whipped coconut cream on top adds a nice touch without being too heavy. For breakfast or brunch, I love serving leftover crisp with some plain yogurt or coconut yogurt and a drizzle of extra maple syrup.
Storage Instructions
Store: Keep your rhubarb crisp covered with foil or plastic wrap in the fridge for up to 4 days. The topping might lose a bit of its crunch over time, but it’ll still taste great. I actually think the flavors meld together even better the next day!
Freeze: You can freeze this crisp either before or after baking. If freezing unbaked, assemble it in a freezer-safe dish and freeze for up to 3 months. For already baked crisp, let it cool completely, then wrap tightly and freeze for up to 2 months.
Serve: To enjoy leftovers, warm individual portions in the microwave for about 30 seconds, or reheat the whole dish in a 350°F oven for 15-20 minutes until warmed through. If baking from frozen, add an extra 20-30 minutes to the original baking time.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2250
- Protein: 22-26 g
- Fat: 112-122 g
- Carbohydrates: 270-285 g
Ingredients
For the filling:
- 1 lb rhubarb (cut into 1-inch pieces)
- 1 lb strawberries (hulled and quartered)
- 7 tbsp maple sugar (I prefer Coombs Family Farms for the best flavor)
- 3.5 tbsp arrowroot starch
- 1.5 tsp vanilla
For the topping:
- 1/2 cup almonds (coarsely chopped for a crunchy texture)
- 1/2 cup coconut flakes
- 1/4 cup maple sugar
- 1 cup almond flour (I always use Bob’s Red Mill for a consistent crumb)
- 1/3 cup coconut oil (melted and cooled slightly)
- 1 tsp vanilla
- 1.5 tsp cinnamon
- 1/4 tsp salt
Step 1: Prepare the Fruit Filling
- 1 lb rhubarb
- 1 lb strawberries
- 7 tbsp maple sugar
- 3.5 tbsp arrowroot starch
- 1.5 tsp vanilla
In a large bowl, combine the cut rhubarb, quartered strawberries, 7 tablespoons maple sugar, arrowroot starch, and 1.5 teaspoons vanilla.
Gently toss everything together until the fruit is evenly coated and the arrowroot starch is fully incorporated—this starch will thicken the juices as the fruit cooks and prevent a soggy crisp.
Set the filling aside while you prepare the topping.
Step 2: Make the Crispy Topping
- 1/2 cup almonds
- 1/2 cup coconut flakes
- 1 cup almond flour
- 1/4 cup maple sugar
- 1 tsp vanilla
- 1.5 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup coconut oil
In a separate bowl, combine the coarsely chopped almonds, coconut flakes, almond flour, 1/4 cup maple sugar, 1 teaspoon vanilla, cinnamon, and salt.
Drizzle in the slightly cooled melted coconut oil and mix with a fork or your fingertips until the mixture resembles coarse crumbs with some small clusters—I like to leave some texture variation rather than making it too uniform, which keeps the crisp from getting dense.
Don’t overmix or the oil will make everything too compact.
Refrigerate this topping for at least 10-15 minutes while the oven preheats.
Step 3: Assemble and Bake
- fruit filling from Step 1
- crispy topping from Step 2
Preheat your oven to 350°F.
Pour the fruit filling from Step 1 into a 9×13 inch baking dish (or similar size), spreading it into an even layer.
Scatter the chilled topping mixture from Step 2 evenly over the fruit, breaking up any large clumps with your fingers as you go.
Bake for 40-50 minutes until the fruit is bubbling around the edges and the topping is golden brown.
I find that checking at 40 minutes prevents over-browning of the nuts and coconut while still ensuring the fruit cooks through.
Step 4: Cool and Serve
Remove the crisp from the oven and let it rest for 5-10 minutes before serving.
This resting time allows the filling to set slightly so it won’t be runny when you scoop it, while still maintaining that warm, comforting temperature.
Serve warm on its own or with your favorite paleo-friendly topping like coconut whipped cream or vanilla ice cream.
Gluten-Free Paleo Rhubarb Crisp
Ingredients
For the filling
- 1 lb rhubarb (cut into 1-inch pieces)
- 1 lb strawberries (hulled and quartered)
- 7 tbsp maple sugar (I prefer Coombs Family Farms for the best flavor)
- 3.5 tbsp arrowroot starch
- 1.5 tsp vanilla
For the topping
- 1/2 cup almonds (coarsely chopped for a crunchy texture)
- 1/2 cup coconut flakes
- 1/4 cup maple sugar
- 1 cup almond flour (I always use Bob’s Red Mill for a consistent crumb)
- 1/3 cup coconut oil (melted and cooled slightly)
- 1 tsp vanilla
- 1.5 tsp cinnamon
- 1/4 tsp salt
Instructions
- In a large bowl, combine the cut rhubarb, quartered strawberries, 7 tablespoons maple sugar, arrowroot starch, and 1.5 teaspoons vanilla. Gently toss everything together until the fruit is evenly coated and the arrowroot starch is fully incorporated—this starch will thicken the juices as the fruit cooks and prevent a soggy crisp. Set the filling aside while you prepare the topping.
- In a separate bowl, combine the coarsely chopped almonds, coconut flakes, almond flour, 1/4 cup maple sugar, 1 teaspoon vanilla, cinnamon, and salt. Drizzle in the slightly cooled melted coconut oil and mix with a fork or your fingertips until the mixture resembles coarse crumbs with some small clusters—I like to leave some texture variation rather than making it too uniform, which keeps the crisp from getting dense. Don't overmix or the oil will make everything too compact. Refrigerate this topping for at least 10-15 minutes while the oven preheats.
- Preheat your oven to 350°F. Pour the fruit filling from Step 1 into a 9x13 inch baking dish (or similar size), spreading it into an even layer. Scatter the chilled topping mixture from Step 2 evenly over the fruit, breaking up any large clumps with your fingers as you go. Bake for 40-50 minutes until the fruit is bubbling around the edges and the topping is golden brown. I find that checking at 40 minutes prevents over-browning of the nuts and coconut while still ensuring the fruit cooks through.
- Remove the crisp from the oven and let it rest for 5-10 minutes before serving. This resting time allows the filling to set slightly so it won't be runny when you scoop it, while still maintaining that warm, comforting temperature. Serve warm on its own or with your favorite paleo-friendly topping like coconut whipped cream or vanilla ice cream.
