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!

Course Dessert

Cuisine American

Keyword gluten free strawberry rhubarb crisp, strawberry rhubarb crisp, vegan strawberry rhubarb crisp

Freezer Friendly Yes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 197kcal

Author Bethany Kramer

Ingredients

4-5 cups fresh strawberries, sliced
1 1/2 cups rhubarb, sliced
1 cup gluten-free quick oats
1 cup almond flour
1/2 cup vegan butter, melted
2/3 cups coconut sugar or swap for brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt

Instructions

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!

Notes

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.

Nutrition