Dessert Recipes: Fresh Strawberry Rhubarb Crisp with Apples


The best way to save money and enjoy a healthy dessert is to make it yourself. Buying ready made pies, crisps, crumbles, or cobblers may seem like an easy fix at the grocery store, but the ingredients in these desserts could include refined sugars, trans fats, and a host of other unhealthy, unpronounceable, and expensive stuff.

Since summer sweet strawberry dessert recipes are in season and can be made affordably, I’ve put together my favorite and healthy Strawberry Crisp with fresh organic rhubarb and apples. Even the topping is good for you since I used my Easy and Healthy Granola Bars Recipe instead of flours, fats, and sugars. Yay!

strawberry dessert recipes strawberry cobbler

To keep costs down I grow my own rhubarb and buy organic produce when it’s in-season. I always buy extra and freeze the rest for the winter months.

rhubarb recipes

rhubarb recipes

That’s me picking our rhubarb! I get a little excited.

This year Carl and I had some fun while being frugal and went to a local organic farm for U-Pick strawberries.

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At the U-Pick event there were lots of families getting together to have fun with berries.

strawberry dessert recipes upick kerry

We saved 50% just by going directly to the farm and spending a few hours picking a few flats.

strawberry dessert recipes upick

If you don’t have the time, then do visit your local farmer’s market for exceptional produce.

Recipe: Fresh Strawberry Rhubarb Crisp with Apples

At first I couldn’t decide what I wanted to make. I have so many yummy fruits on hand this time of year. Both rhubarb and strawberries are plentiful at this time so I decided to mix them with some frozen apples I saved from last year’s harvest. Feel free to choose just two fruits for a strawberry rhubarb crisp or even just a single fruit for simple strawberry crisp. Crisps are a flexible and foolproof dessert, so mix it up and have some fun!

strawberry dessert recipes strawberry crisp rhubarb apple crisp

Also, I don’t usually add sugars, flours, or cornstarches to my desserts. I enjoy foods in their simplest state since I’m not exactly a “strawberry whip cream jello dessert” kind of gal. Smile. But if you like sweeter desserts then feel free to add some sugar and spice to your crisp. Life is short!



  • 2.5 cups of rhubarb, chopped
  • 1 apple, chopped
  • 2 cups strawberries, sliced
  • 1/2 cup sugar (optional), or sweeten to taste
  • 2 tablespoons cornstarch or flour (optional)


1. Make the Filling: Preheat oven to 375. In a bowl, mix together rhubarb, strawberries, and apple. Add sugar if you desire a sweeter dessert. Add cornstarch or flour if you like a thicker filling. Transfer the mixture to a 9-by-13-inch glass baking dish.


strawberry dessert recipes

1. Make the Topping: Just follow the instructions from the Healthy Granola Bars Recipe. You’ll have extra if you make a full batch.

granola bars recipe dough

3. Put it Together: Sprinkle the granola topping evenly over the filling and bake for 30 minutes.

strawberry dessert recipes strawberry crisp

Reduce the oven temperature to 325 and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving

strawberry rhubarb dessert crisp

Now that’s a yummy masterpiece!

This crisp didn’t last longer then a meal. But if you’ve got some extra then stick it in a reusable container and bring it for work or school lunches. This particular recipe is low in sugar and starches so it’s a great option for a mid-afternoon snack. Do you love crisps?


  1. puerhan July 17, 2009 at 11:31 am

    OK I’ll be the first to comment (unless there is a queue of comments awaiting moderation!) – this looks F-A-B-U-L-O-U-S!! I’ve looked for sugar-free rhubarb recipes and this looks just the ticket!

    Thank you very much!


  2. Kerry July 17, 2009 at 11:35 am

    @puerhan You’re first on my list! As you said on Twitter – the granola recipe does contain dates, so this sweetens the dessert without refined sugar! Yay!

  3. Jules July 17, 2009 at 12:57 pm

    Oh that looks so yummy! I’m kinda jealous, because strawberries here peaked two weeks ago, and the rhubarb has just started coming up. You can still get strawberries, but they’re not the same.

  4. Gloria July 17, 2009 at 5:49 pm

    I have always loved rhubarb pie, strawberry/rhubarb pie and especially stewed rhubarb. I pile it as high as my buttered toast will hold! We moved to the deep South years ago and I can only get rhubarb once in a while. Every Spring I look for it and sometimes a grocery might have it but usually not. This year I found a little at my health food store. I got one little itty bitty pint….but was it ever good!

  5. Beth July 17, 2009 at 10:35 pm

    that looks so yummy!
    i’m going to throw in my tip for a similar crisp — i use orange juice (ok, who am i kidding, i use orange liqueur) beaten with egg mixed in with the fruit (this thickens it nicely) and then top with a similar topping to yours but mine is nut-free.
    soaking the fruit in any liqueur tends to bring out the sugars of the fruit and softens them up. plus, it’s liqueur.

  6. Lorraine July 18, 2009 at 9:15 am

    Yep, looks like a yummy keeper to me. I wish there were places to pick your own around here.
    Seems to me that date sugar (which is just ground up dried dates) would be a healthy sweetener if one wanted to go that route.

  7. Vivien July 18, 2009 at 8:37 pm

    this looks fabulous, I just love rhubarb crumble and this is a fat free version. Can you tell me if you have tried the granola with soaked buckwheat rather than cooked? Does the buckwheat cooked mean that it binds better?

  8. Kerry July 18, 2009 at 11:30 pm

    @Vivien I’ve done this granola a variety of ways, including: with soaked or cooked buckwheat, or without buckwheat and more raw oats. Feel free to mix it up and try your own version. I’ve also soaked and sprouted the buckwheat but I found the flavor chalky so I usually just use raw oats now with extra dates, raisins, or cranberries to bind the bars.

  9. Vivien July 19, 2009 at 12:11 am

    Thanks, Fox, I’ll give that a try as i have a real hankering for what we in Oz call muesli bars and you guys call granola, I prefer dehydrated ones as they use fruits etc. not butter and sugar! I am keen to try the rhubarb as well. Hubby just loves normal apple and rhubarb crumble with all the butter and sugar, will have to wean him onto this one though, for his own good.
    thanks again

  10. Vered - MomGrind July 20, 2009 at 1:17 pm

    Sounds good! I don’t know if I like crisps because I never tried it before, but this recipe seems doable, and delicious.

  11. CindyS July 22, 2009 at 6:55 am

    I remember our rhubarb patch from when I was a child. I don’t think anyone did anything with it but me and I used to pick a stalk and eat it raw. The crisp looks yummy!!!

  12. Jude July 23, 2009 at 7:07 pm

    That’s a nice mantra. Nothing more satisfying thatn picking out the ingredients yourself and making something good out of it. Missed visiting your blog for a while! Wish I could’ve seen this before the rhubarb disappeared from the markets.

  13. @albertagreekgrl July 25, 2009 at 9:22 am

    Great recipe! Indeed date sugar is a great substitute for refined sugar. I also use Succanat, which is a very unrefined form of sugar cane juice, ground up into crystals. I just made an apple crisp last nite and put oat, wwheat flour, succanat, grapeseed oil & cinnamon mixed together as the topping. Rhubarb might need a little sweetening, but apple/strawberry definitely does not. Liqueur sounds fab!!! Way to go ladies!!

  14. @albertagreekgrl July 25, 2009 at 9:23 am

    I’m sorry, I meant to say ‘oats’ not ‘oat’…oats as in rolled oats.

  15. Stephanie July 26, 2009 at 3:17 am

    Looks so good!

  16. FupDuckTV July 27, 2009 at 11:40 am

    I grew up eating Rhubarb Pie and other things. I have not had it since I was a kid. I like the picture of you “stalking” the rhubarb plants…. Get it? Stalking…. LOL!!! I kill me.

  17. SB (One cent at a time) June 5, 2011 at 1:44 pm

    wow great story told! you are already there on my blog’s blogroll.

  18. Marilou June 18, 2011 at 7:03 am

    Hello! This looks delicious, but can you clarify one thing for me? The granola recipe calls for dehydrating the mixture, and I don’t have a dehydrator. In the crisp, do you simply cover the fruit with the non-dehydrated granola mixture? Hmmm…. does my question make any sense?! My sugar-addicted-trying-to-quit self thanks you in advance!

  19. Kerry June 18, 2011 at 8:49 am

    Hi Marilou: Great question! No need to dehydrate the granola if you’re putting it on a crisp. Just bake the crisp uncovered near the end to get the top golden and crunchy. I love this topping since it’s easy to make, plus it’s wheat-free. Enjoy!

  20. carolyn August 25, 2012 at 12:20 pm

    I make something similar, but add nutmeg to the fruit, and a squirt of honey. My crisp topping is unmeasured, but basically e

  21. carolyn August 25, 2012 at 12:24 pm

    don’t know why that posted before I was ready, sorry….

    . . .topping is basically equal amounts of softened butter and honey, mix together. Add some flour, then wheat germ, combine, then add enough rolled oats til it is crumbly and the right texture. I also add nutmeg, cinnamon, allspice, ginger & some more nutmeg (freshly grated is the best). I also add some chopped walnuts or pecans at this point. Pour over the fruit, bake at 350F until browned.
    Yummy served with yogurt on top, or just plain is also fine…

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