Paleo Strawberry Rhubarb Crisp (vegan, AIP, nut-free)

Paleo Strawberry Rhubarb Crisp (vegan, AIP, nut-free)

Vegan and paleo strawberry rhubarb crisp that’s maple-sweetened, nut-free and also AIP-friendly. Can also be made with other types of fruit!

So this recipe is a bit different than my usual paleo almond + coconut flour based treats! I have a paleo vegan apple crisp that uses that combination, in case you’d like to use that topping for this strawberry rhubarb filling.

I also posted this gluten-free vegan strawberry rhubarb crumble a while back. If you can eat oats, you’ll probably want to make that version (unless you feel like experimenting with new flours)!

I used two flours in this recipe I’ve never used before on the blog: Bob’s Red Mill arrowroot starch / flour and Otto’s cassava flour. I’ve heard that cassava flour varies wildly from brand to brand so I really recommend you use Otto’s for this recipe.

I’m still on a very strict diet and there’s not much I can eat. This strawberry crisp is one of the few treats I’ve posted that I’ve actually been able to eat since October!

I’m doing a diet called AIP and sugar should really be eaten in moderation. So there’s very little sweetener (maple syrup) in the topping. It’s kind of boring, even.

But in combination with the fruit, it’s perfect! If you prefer, you can use honey for a non-vegan version. I think it’s a bit sweeter that way.

There’s 2/3 cup of maple syrup in the filling but it was surprisingly not very sweet – at least not when you use rhubarb and lousy frozen strawberries like I used!

I’ve made this crisp with a few different combinations of fruit. Every time, the sauce came out a little differently, but I guess that’s to be expected when the liquid content varies so much from fruit to fruit.

It’s also great with frozen fruit! I needed to make space in the freezer this morning so I gathered all the almost empty boxes of fruit and made this crisp again.

Don’t be tempted to eat it straight from the oven! When you take it out and while it’s still warm, the sauce will almost be water-thin.

If you’re like me and want to eat some then, anyway, then just know that it may mess up whatever’s left over.

It’s hard to explain but when you dig in, it’s like all the liquid comes rushing out from the whole crisp and pools together in the place where you dug your bite out. Then the fruit part turns out dry. And gloopy. It’s weird. Just don’t do it. ;)

Paleo Strawberry Rhubarb Crisp (vegan, grain-free, gluten-free, dairy-free)

Prep Time: 20 min

Cook Time: 45 min

Ready in: 1:05 h


  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unrefined coconut oil, melted
  • 1/4 cup (60 milliliters) maple syrup (honey works for a non-vegan version but the result is a little sweeter, but not too sweet)
  • 1 teaspoon vanilla extract
  • 2/3 cup (158 milliliters) maple syrup
  • 1 teaspoon vanilla extract
  • 4 cups (445 grams) rhubarb, cut into 1/2" pieces
  • 4 cups (572 grams) hulled strawberries, cut into 1/2" chunks
Read the whole recipe on Texanerin Baking