Gluten-Free Crisp {Gluten-Free Strawberry Rhubarb Crisp}
This gluten-free crisp is the best Strawberry Rhubarb Crisp you’ll ever eat! So easy to make, this rhubarb crisp captures all the amazing flavors of summer in one delicious dish. Made with a to die for gluten-free crumble topping, this crisp can also be made dairy-free or vegan.
Fun fact: this recipe is a two-fer! As in two recipes for the price of one. And to be clear, the price is free ninety-nine.
I set out to create a recipe for the perfect gluten-free crisp topping. And I realized that for photo purposes, I would need to put some fruit under that crisp. And then surprise – the fruit part was sooooo good that I had to include it in the post too.
You’re welcome world!
I have a thing for seasonal fruit crisps and I refuse to apologize for it. You might remember this Blackberry Crisp with a custard filling using wild blackberries we pick in our neighborhood.
This gluten-free rhubarb crisp has a pure fruit base and can easily be made dairy-free or vegan.
If you’re looking for a gluten-free dessert that is also full of chocolate goodness, check out these Fudgy Gluten Free Chocolate Brownies. Or whip up a Paleo Chocolate Mug Cake in under 60 seconds.
What is the difference between a crisp and a crumble?
Generally, a crisp includes both oats and flour, whereas a crumble is just oats. But, you know, does it really matter in the end? Fruit + an awesome topping = the best dang easy gluten-free summer dessert.
What ingredients are in this gluten-free crisp?
This recipe is broken up into two parts – the gluten-free crisp topping and then fruit component.
Crisp topping:
- Oats! Look for gluten-free if you need to be 100% safe
- Coconut flour – can sub in almond flour, oat flour, or your favorite gluten-free flour
- Brown sugar – related: How to Make Brown Sugar
- Cinnamon
- Butter and lots of it!
This crisp recipe makes enough for a generous topping of a 9×13 pan or two 8×8 pans.
Fruit:
- Strawberries
- Rhubarb
- Lemon juice
- Cornstarch or arrowroot powder
- Sugar
Can I use regular flour if I’m not gluten-free?
Yes! All-purpose flour would work just fine in this recipe.
How to make Gluten-Free Strawberry Crisp
*A detailed and printable recipe card is available at the bottom of this post.
Crisp topping
You’re going to add all the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Add in the butter pats and mix until it is nice and crumbly. Pro tip: no stand mixer? Use a hand-held pastry cutter.
Strawberry Rhubarb Fruit Filling
Slice the strawberries into quarters, place them in a bowl and sprinkle with 2 tbsp of sugar. Stir to combine and set aside.
Slice your rhubarb into 1/4 inch pieces, place them in a bowl and sprinkle with the remaining sugar. 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. Dips on “Rhubarb Juice” as a band name.
Gently toss the strawberry/rhubarb mixture with lemon juice, cornstarch, and almond extract. Add to a buttered 9×13 or 8×8 baking dish. Top with the gluten free crisp topping.
Bake until the crisp is lightly browned, the fruit is bubbly, and your house smells like the farts of unicorns. *see recipe card for actual temps and times. 🙂
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.
- 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: freezing strawberries), drain off half of the liquid when it defrosts.
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 and then top with the crumble.
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.
You can keep some of the crisp topping in an air-tight container in the fridge for up to a week or freeze for six months. No need to defrost before baking.
More Gluten-Free Desserts
- Trail Mix Bars
- Chocolate Chips Banana Energy Bites
- Strawberry Truffles
- Raspberry Lemon Creme Brulee
- Strawberry Fudge Energy Date Balls
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
This gluten-free crisp is the best Strawberry Rhubarb Crisp you'll ever eat! So easy to make, this gluten-free rhubarb crisp captures all the amazing flavors of summer in one delicious dish.
- 2 1/2 cups old-fashioned oats
- 1/2 cup coconut flour sub in: almond, gluten-free blend, or all-purpose
- 1/2 tsp cinnamon ground
- 1/2 cup brown sugar
- 3/4 cups butter cut into pats (1 1/2 sticks)
- 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
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.
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.
Preheat your 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 gluten free 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.
You can grind oats in a food processor to make "oat flour" if you don't have any other gluten-free flour on hand.
Sub in coconut oil or your favorite non-dairy butter to make this dairy-free or vegan.
If using frozen fruit, drain off half of the liquid when it defrosts.
Store in the fridge after 24 hours.
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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