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.
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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.
More Delicious Gluten-Free Desserts
Gluten-Free Strawberry Rhubarb Crisp
Ingredients
Gluten Free Crisp
- 2 1/2 cups old-fashioned oats
- 1/2 cup coconut flour {sub in: almond, gluten-free blend, or all-purpose}
- 1/2 tsp ground cinnamon
- 1/2 cup brown sugar
- 3/4 cups butter cut into pats (1 1/2 sticks) {dairy-free butter works!}
Strawberry Rhubarb Filling
- 5 cups strawberries {topped, and quartered}
- 2 tbsp sugar
- 2 cups rhubarb {sliced into 1/4 inch pieces}
- 1/2 cup sugar
- 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.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
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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!J