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Cast-iron skillet of strawberry-rhubarb crisp topped with golden oat-almond crumble, with a small serving and coconut yogurt on a warm kitchen table.
Rachelle Johnson

Strawberry-Rhubarb Skillet Crisp with Almond-Oat Crumble

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Sweet strawberries and tart rhubarb bake into a luscious, ruby-red filling beneath an almond-and-oat crumble that stays crisp at the edges. The fruit is sweetened with maple syrup and scented with vanilla and orange zest. Let it settle briefly after baking, then bring the skillet straight to the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fruit filling
  • 3 cups fresh strawberries hulled and halved (quarter large berries)
  • 2 cups chopped rhubarb stalks cut into 1/2-inch pieces (leaves removed)
  • ⅓ cup pure maple syrup
  • 2 tbsp tapioca starch
  • 1 tbsp fresh orange juice
  • 1 tsp finely grated orange zest
  • 1 tsp pure vanilla extract
  • ⅛ tsp fine sea salt
Almond-oat topping
  • ¾ cup certified gluten-free rolled oats
  • ¾ cup almond flour
  • ⅓ cup finely chopped pecans
  • ¼ cup coconut sugar
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 5 tbsp cold vegan butter diced
To serve
  • Unsweetened coconut yogurt optional

Equipment

  • 10-inch oven-safe skillet or 9-inch baking dish
  • mixing bowls
  • pastry cutter or fork

Method
 

  1. Heat oven to 375°F. Lightly grease a 10-inch oven-safe skillet or 9-inch baking dish.
  2. In a large bowl toss strawberries and chopped rhubarb stalks with maple syrup, tapioca starch, orange juice, zest, vanilla and salt until no pockets of starch remain.
  3. Transfer filling to skillet and spread into a level layer. Leave a little room at the top for bubbling juices.
  4. Stir oats, almond flour, pecans, coconut sugar, cinnamon and salt in another bowl. Rub cold diced vegan butter into the mixture with fingertips or a fork until damp clumps form; leave some bigger clusters.
  5. Scatter topping evenly over fruit without pressing it down. Place skillet on a rimmed baking sheet to catch any overflow.
  6. Bake 35–40 minutes until the fruit bubbles vigorously near the center and the topping is browned. If the nuts darken before the filling bubbles, loosely tent with foil.
  7. Rest 20 minutes so the ruby filling thickens and slices scoop cleanly. Serve warm in shallow bowls, with coconut yogurt if desired.

Nutrition

Calories: 254kcalCarbohydrates: 29gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 179mgPotassium: 254mgFiber: 4gSugar: 15gVitamin A: 380IUVitamin C: 36mgCalcium: 80mgIron: 1mg

Notes

Rhubarb safety: Use only edible rhubarb stalks; discard the leaves completely because they are toxic. Choose firm, crisp stalks and trim any tough ends.
Sweetness balance: Rhubarb tartness varies. Taste a bit of the prepared fruit mixture before baking and add 1–2 teaspoons more maple syrup if needed, especially with very tart early-season stalks.
Preventing a watery filling: Tapioca starch needs visible bubbling to thicken properly. Let the finished crisp rest at least 20 minutes before serving, even if the aroma makes that difficult.
A golden crumble: Keep the vegan butter chilled and rub it into the oat mixture just until clumps form. A few larger clusters create lovely crisp bites; overworking turns the topping sandy.
Make ahead: Mix the dry topping a day ahead and refrigerate. Prep the fruit just before baking so it does not release too much juice into the pan.
Leftovers: Cover and refrigerate for up to 3 days. Reheat uncovered at 325°F until warm to refresh the crisp topping; the fruit will soften further.

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