Gluten-Free Strawberry Rhubarb Crisp
This gluten-free strawberry rhubarb crisp is the perfect summer baking recipe! It’s bursting with sweet strawberries and tart rhubarb that are baked to perfection with a crumbly oat and almond topping. Serve with cold ice cream for the most delicious dessert duo!
Today we have the ultimate summer duo – strawberries and rhubarb.
If you’re looking for a summery dessert that’s filled with seasonal fruit and wholesome ingredients – look no further. This gluten-free strawberry crisp is bursting with summer flavor and is a sure crowd-pleasing dessert!
The fruit base is filled with juicy summer strawberries baked with accents of tart rhubarb. The crisp topping is a mixture of oats and almond flour that is naturally sweetened and uses vegan butter to keep things dairy-free.
Even though this is a healthier version of a fruit crisp, you’ll find each bite is bright, fruity, and perfectly delicious! In my opinion, there’s no better way to kick off the summer season than with this berry-filled treat.
You’ll need just 8 ingredients to make this dessert happen. See below for the full list.
Rhubarb: these ruby red stalks are usually available from spring to early summer.
Strawberries: use fresh, not frozen!
Gluten-free quick oats: for the topping!
Almond flour: this flour is made from ground-up almonds and is a fantastic GF flour option. See tips below for substitutions.
Coconut sugar: this is a natural, unrefined sweetener. If you are unfamiliar with this ingredient you can swap for brown sugar.
Vegan butter: for dairy-free and vegan use vegan butter or you can swap for regular unsalted butter.
Cinnamon & vanilla: for flavor!
How to Make it – Step by Step Instructions
In a large bowl, mix crisp topping ingredients together until completely combined. Consistency should be crumbly but should hold together when pressed between fingers. Set topping aside.
Then add sliced strawberries and rhubarb into baking dish. Add oat and almond flour mixture over top of fruit, evenly cover and lightly press down topping with hands.
Bake at 350F uncovered for 40-45 minutes. Fruit juices should be bubbling and topping should be golden brown.
Extra Tips for Success
- If your strawberries are too tart/not sweet – sometimes fresh strawberries aren’t very sweet and can be pretty tart. If that is the case for you, toss the sliced strawberries in 1-2 teaspoons of coconut sugar before adding to the baking dish with the rhubarb.
- Add nuts – you can add a little bit of texture to your crisp topping by adding a 1/2 cup of chopped walnuts, pecans, or sliced almonds.
- Almond flour substitute – if you prefer to not use almond flour or have a nut allergy you can swap for gluten-free oat flour (ground up oats) or a gluten-free flour blend.
- Freeze rhubarb to use year-round – since rhubarb season only lasts for a short time, you can freeze it and use it throughout the summer and into the fall. Wash the stalks, cut-off stems, and cut them into small pieces – place in freezer-friendly bags and freeze for up to 2-3 months.
- Serving suggestions – we love serving this crisp warm with ice cream! You can use regular dairy ice cream or your favorite plant-based brand.
How can I tell if my rhubarb is ripe? Rhubarb can vary in color from red to even green, but it doesn’t have to do with ripeness. If you’ve purchased rhubarb it should be harvested correctly and cut at proper ripeness.
Do I cut or peel rhubarb? You’ll only need to wash and trim off the edges of the rhubarb. Leave the skin on before cutting into small pieces.
Why is my rhubarb crisp runny? Whenever making fruit crisps there will naturally be juices that release from the fruit. A little liquid is normal and also helps the crisp from drying out.
How to Store Leftovers & Freeze
Keep leftovers fresh: refrigerate leftover crisp in an airtight container for up to 4-5 days
Reheat leftovers: you can either reheat this crisp in a baking dish in the oven at 350F until warm or in the microwave.
Freezing tips: this recipe can be assembled in advance and frozen before baking. Wrap with plastic wrap and cover with foil, freeze for up to 1 month. Then thaw at room temperature and bake as instructed. Or freeze leftovers in an airtight container for up to 1 month.
More Fruit Crisps To Try
If you tried this Gluten-Free Strawberry Rhubarb Crisp recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
This gluten-free strawberry rhubarb crisp is the perfect summer baking recipe! It's bursting with sweet strawberries and tart rhubarb that are baked to perfection with a crumbly oat and almond topping. Serve with cold ice cream for the most delicious dessert duo!
Preheat oven to 350F.
Mix crisp topping: in a large bowl, mix together quick oats, almond flour, vegan butter, cinnamon, coconut sugar, vanilla extract, pinch of salt.
Arrange in baking dish: in a baking dish (I used a 10 inch skillet) arrange sliced strawberries and rhubarb. Evenly distribute all of crumble topping over fruit. Use hands to lightly press down on oat mixture.
Bake: Then bake uncovered for 40-45 minutes. Fruit should be bubbling and crisp topping should be golden brown. Serve warm and enjoy!