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Whenever I crave a colorful, not-too-sweet summer treat, this is the one I whip up. Rhubarb brings that tart kick, blueberries stay juicy, and the oat-pecan topping turns golden and crisp—plus, it’s good for folks avoiding gluten or dairy. You can have it in the oven in minutes, using basic stuff from your kitchen, then kick back while your house starts smelling amazing.
I first tried this after snagging some rhubarb at a market—needed a quick dessert and it was perfect. Now it’s on repeat every summer when rhubarb shows up at the store.
Colorful Ingredients
- Coconut oil: Melted so it blends right in and keeps things dairy free. If it smells fresh, you’re good
- Ground cloves: Toss in a pinch if you dig cozy, spiced vibes
- Pecans: Adds crunch and a rich flavor. Fresh is best—give ’em a sniff
- Ground cinnamon: Gives extra warmth that makes the fruit even better
- Honey: Sweetens everything gently and doesn’t need any processed sugar. I like to taste before baking—you might want a bit more
- Oats: Go for quick oats for more crunch or old fashioned if that’s what you have. They’re what makes the topping great
- Cornstarch: Thickens the juices so you get a pretty glossy look and no watery mess
- Rhubarb: Fresh or frozen (thawed) works and brings that tang. Pick stems that snap!
- Blueberries: Pop in some sweet juiciness. Plump and deep blue berries taste the best
- Unsweetened cocoa powder: Adds a hint of chocolate and a little oomph to the topping
Step-by-Step Instructions
- Enjoy While It’s Warm:
- Give it a few minutes to set before scooping in. The topping will stay crisp as it cools and the filling thickens up nicely
- Bake Until Bubbly:
- Slide the dish into your 350 degree oven and bake for 40 minutes or so. Keep an eye out—the topping turns golden and the rhubarb should poke through easily with a fork when it’s ready
- Sprinkle On the Topping:
- Scatter the pecan-oat mix across the fruit without pressing down. You want it crumbly, not packed tight—leave some chunky bits up top for extra crunch
- Mix the Topping:
- Stir oats, chopped pecans, cocoa, honey, and melted coconut oil together in another bowl. Use your hands or a fork, and mix until it looks a bit sandy (but not wet)
- Spread Out the Filling:
- Pour all the coated fruit into a 9 x 7 inch baking dish—level it out so it bakes evenly
- Make the Fruit Mix:
- Slice rhubarb into half-inch pieces, tossing any tough bits. In a big bowl, throw in blueberries, honey, cinnamon, cloves, and cornstarch and mix everything until it looks shiny and coated
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It’s the twist of tart and sweet that keeps me coming back. My kids love tossing pecans on top right before baking, and pulling the bubbling pan out of the oven makes the kitchen smell so cozy.
Storage Tips
Store leftovers in the fridge in a sealed container—they’ll last up to three days. For the crispiest topping, warm it back up in a low oven or toaster oven. Freezing? Cool it first and wrap up each piece tight before it hits the freezer.
Ingredient Swaps
No pecans? Use almonds or walnuts instead. Allergic to nuts? Sunflower seeds are tasty here. If you don’t have honey, drizzle on some maple syrup. Coconut oil can easily be substituted with a gentle olive oil.
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Fun Ways to Serve
Dishing it up warm is spot on, especially with a scoop of non-dairy vanilla ice cream. Sometimes I like mine with coconut cream poured over or, chilled, with some plain yogurt for a breakfast treat.
A Bit of Background
Fruit crisps and crumbles are old-school comfort in both British and American kitchens, using what’s in season and pantry staples for something that feels homemade. Rhubarb shows up strong in cooler spots as soon as summer hits and is just right in these simple baked sweets.
Frequently Asked Questions
- → Can I use frozen rhubarb or blueberries?
Totally. Frozen or just-thawed rhubarb and berries work too. Just tip off extra juice from the fruit so your crisp isn’t soggy.
- → How do I know when the crisp is done?
Your topping’s ready when it’s golden brown and the rhubarb is nice and soft. Try poking the rhubarb with a skewer or fork—if it slides in no problem, you’re good.
- → Is this dessert gluten-free?
Yup, as long as you use oats labeled gluten-free, you’re safe—there’s no wheat or flour here at all.
- → How can I adjust the sweetness?
Sweet tooth acting up? Just squeeze in more honey, or cut back if your fruit’s already sweet. Taste as you go and fix it the way you like.
- → Can I substitute another nut for pecans?
You sure can. Try walnuts or sliced almonds instead. They’re each a little different but keep that yummy crunch.
- → What is the best way to serve this crisp?
Dish it up warm. Top with a scoop of vanilla ice cream or some creamy yogurt if you want a little extra something.