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Gluten-Free Strawberry Rhubarb Crisp

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.

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

More Delicious Gluten-Free Desserts

a overhead shot of a gluten free rhubarb strawberry crisp
Print Recipe
5 from 1 vote

Gluten-Free Strawberry Rhubarb Crisp

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
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

  • 5 cups strawberries {topped, and quartered}
  • 2 cups rhubarb {sliced into 1/4 inch pieces}
  • 1/2 cup sugar {divided}
  • 1 tsp lemon juice
  • 3 tbsp cornstarch {sub in arrowroot}
  • 1/4 tsp almond extract

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.
  • Cut in the chunks of butter. Process until the butter is incorporated and the mixture is nice and crumbly.

Make the Strawberry Rhubarb Filling

  • Add sliced strawberries to a bowl. Sprinkle with 2 tbsp of sugar, and stir to combine. Set aside.
  • 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.
  • 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.

Assemble Strawberry Rhubarb Crisp

  • Preheat oven to 350 degrees F.
  • Butter a 9x13 or deep 8x8 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 Facts
Gluten-Free Strawberry Rhubarb Crisp
Amount Per Serving (0.5 cup)
Calories 343 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 37mg12%
Sodium 141mg6%
Potassium 272mg8%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 25g28%
Protein 4g8%
Vitamin A 460IU9%
Vitamin C 44.5mg54%
Calcium 58mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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One comment on “Gluten-Free Strawberry Rhubarb Crisp”

  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