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Berry Rhubarb Crisp

Berry Rhubarb Crisp

Meryl Downing
Berry Rhubarb Crisp is a favorite summer treat! While rhubarb usually implies a ton of sugar, this recipe has been lightened up, with the sweetness coming from the berries, a touch of honey, and far less brown sugar. The warm filling with the crispy oat topping and a scoop of vanilla ice cream is truly heavenly, you won't notice it's a healthier version!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9


For the Filling

  • 3 c rhubarb chopped
  • 2 c any berries such as strawberry, raspberry, mulberry, blackberry, blueberry (rhubarb and berries don't need to be exact, just total 5 cups)
  • c honey
  • ¼ c cornstarch

For the Topping

  • c rolled oats
  • ½ c almond flour
  • c brown sugar
  • ½ c cold butter cubed


  • Preheat oven to 375°.
  • In a large bowl, combine all ingredients for filling and mix well. Add to a 9x9 baking dish
  • In another bowl, add all ingredients for the topping and mix with a pastry cutter, a fork or your hands. Sprinkle topping evenly over the filling.
  • Bake at 375° for 40 minutes. Allow to cool slightly, serve with vanilla ice cream.
Keyword berry crisp, rhubarb crisp, Summer dessert