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This is the best Gluten-Free Strawberry Rhubarb Crisp ever! Made with an incredible gluten-free crumble topping, this strawberry rhubarb dessert can easily be made dairy-free or vegan.
I have a thing for delicious seasonal fruit crisps. From blackberry and apple crumble to gluten-free blackberry crisp to strawberry crumble to cherry crumble to apple and blueberry crumble, there are no fruits that I won’t put a delicious crispy topping on.
Even better, this gluten-free strawberry rhubarb crisp has a pure fruit base and can easily be made dairy-free or vegan. You’re going to love it!
If you have leftover fruit after making a batch, you’ll definitely want to make our Rhubarb Cake, Blueberry Rhubarb Jam, and Strawberry Rhubarb Jam.
What to serve with this dessert
This crisp is absolutely delicious topped with vanilla ice cream, homemade whipped cream, or even some Greek yogurt. We also love it on its own without anything else after baking.
And if you think I don’t eat this for breakfast, you’re very very wrong.
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.
- If using frozen fruit (related: how to freeze rhubarb and freezing strawberries), drain off the liquid when it defrosts.
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˚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.
- Allow the crisp to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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