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This is the best Gluten-Free Strawberry Rhubarb Crisp you’ll ever eat! Made with an incredible gluten-free crumble topping, this strawberry dessert can also be made dairy-free or vegan.

a overhead shot of a gluten free rhubarb strawberry crisp
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I have a thing for delicious seasonal fruit crisps. You might remember this Blackberry Crisp with a custard filling using wild blackberries we pick in our neighborhood.

This gluten-free strawberry rhubarb crisp has a pure fruit base and can easily be made dairy-free or vegan. If you have leftover fruit after making a batch, you’ll definitely want to make this Strawberry Rhubarb Jam.

If you’re a huge crumble/crisp fan, and who isn’t, check out our Blackberry and Apple Crumble and Apple and Blueberry Crumble.

Can I Prepare This Rhubarb Crisp Ahead of Time?

Yes! Prep and store the fruit and crisp topping separately. Drain off any excess liquid from the fruit and place in a baking dish, then top with the crumble, and bake when you’re ready.

How to Store Gluten-Free Crisp

If you actually have leftovers (unlikely), you can keep this rhubarb crumble recipe (covered) at room temperature for a day. After that, I would transfer it to the fridge. If your summer kitchen has a fruit fly problem (aholes with tiny wings), store it in the fridge immediately.

Pro tips/recipe notes

  • You can grind oats in a food processor to make “oat flour” if you don’t have any other gluten-free flour on hand.
  • If you’re not gluten-free, using all-purpose flour works great!
  • You can also “cheat” and use some Sugared Strawberries or Strawberry Puree if you already have some on hand.
  • Sub in coconut oil or your favorite non-dairy butter to make this dairy-free or vegan.
  • To reheat, you can microwave individual portions, or reheat the whole batch in the oven at 200 degrees for 15 minutes.
  • If using frozen fruit (related: how to freeze rhubarb and freezing strawberries), drain off the liquid when it defrosts.
strawberry rhubarb crisp in a white baking dish with a bowl of strawberries
5 from 1 rating

Gluten-Free Strawberry Rhubarb Crisp

Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
a overhead shot of a gluten free rhubarb strawberry crisp
Made with an incredible gluten-free crumble topping, this strawberry dessert can also be made dairy-free or vegan.

Ingredients 

Gluten Free Crisp

Strawberry Rhubarb Filling

Instructions 

Make the Gluten Free Crisp Topping

  • In a stand mixer fitted with the paddle attachment (or using a pastry cutter), mix the oats, flour, brown sugar, and cinnamon.
    2 1/2 cups old-fashioned oats, 1/2 cup coconut flour, 1/2 cup brown sugar, 1/2 tsp ground cinnamon
  • Cut in the chunks of butter. Process until the butter is incorporated and the mixture is nice and crumbly.
    3/4 cups butter

Make the Strawberry Rhubarb Filling

  • Add sliced strawberries to a bowl. Sprinkle with 2 tbsp of sugar, and stir to combine. Set aside.
    5 cups strawberries, 2 tbsp sugar
  • Place rhubarb in a small bowl and sprinkle with the remaining sugar (1/2 cup minus 2 tbsp). Stir to combine and set aside for 20 minutes.
    2 cups rhubarb, 1/2 cup sugar
  • Scoop the rhubarb out and add it to the bowl with the strawberries. You can use a slotted spoon to transfer or just gently drain off any rhubarb juice from the bowl.
  • Gently toss the strawberry/rhubarb mixture with lemon juice, cornstarch, and almond extract.
    1 tsp lemon juice, 3 tbsp cornstarch, 1/4 tsp almond extract

Assemble Strawberry Rhubarb Crisp

  • Preheat oven to 350 degrees F.
  • Butter a 9×13 or deep 8×8 baking dish.
  • Add the fruit filling to the baking dish.
  • Top generously with the crisp topping.
  • Bake for 50 minutes or until the crisp is lightly browned and the fruit is bubbly. Check the crisp at 35 minutes – if it is browning too quickly, lightly place a piece of foil over the baking dish.

Notes

Sub in coconut oil or your favorite non-dairy butter to make this dairy-free or vegan.
If using frozen fruit, drain off the liquid when it defrosts.
Store in the fridge after 24 hours.

Nutrition

Serving: 0.5cupCalories: 343kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 37mgSodium: 141mgPotassium: 272mgFiber: 6gSugar: 25gVitamin A: 460IUVitamin C: 44.5mgCalcium: 58mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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1 Comment

  1. A friend made this recipe for me recently and it was so good we fought over the leftovers! Delicious served warm with a scoop of vanilla ice cream, and equally good with a bit of yoghurt for breakfast the next day. Definitely making this one again!J5 stars