This gluten-free strawberry rhubarb crisp recipe is a delightful blend of sweet strawberries and tart rhubarb. The golden oat crumble gives it a perfectly crisp texture, and each bite is filled with a lightly sweet and fruity flavor. Serve it warm and top it with vanilla ice cream for the ultimate summer dessert!
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One of my favorite things about summer is that it's strawberry season. Baking with fresh strawberries makes my strawberry lemon bars even better. It's also the perfect time to make a strawberry avocado smoothie for breakfast and strawberry cucumber salad for brunch.
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📖Why This Recipe Works
This fruit crisp is so easy to make that you only need 5 minutes to prep it and 40 minutes to bake it. The combination of tart, sweet, and zesty flavors makes it the perfect dessert for spring and summer.
🧾Ingredient Notes
For the filling, you'll need:
- Rhubarb- Looks for crisp stalks, they can be red or green.
- Strawberries- Use fresh strawberries when in season and frozen strawberries during winter.
- Sugar- I don’t recommend using brown sugar. It has a flavor that is too rich for light strawberries and sharp rhubarb. Instead, use honey, granulated sugar, or coconut sugar.
- Lemon Zest- Adds a bright and citrusy flavor.
- Cornstarch- Thickens the fruit filling. Substitute it with tapioca or arrowroot starch.
For the crisp topping, you'll need:
- Oats- Use old-fashioned oats that are certified gluten-free.
- Almond Flour- You can also use gluten-free one-to-one gluten-free flour.
- Oil- You can use olive oil, butter, or coconut oil in the crisp. But I prefer the flavor the olive oil adds to the berries.
- Sugar- Use granulated sugar, honey, or coconut sugar.
- Ground Ginger- Adds a little spice that pairs well with the fruit. Much better than cinnamon!
⏲️How to Make Gluten-Free Rhubarb Strawberry Crisp
Add the filling ingredients to the greased baking dish and toss them together until the ingredients are mixed evenly. There is no need to pre-cook the filling.
In a separate bowl, add all the oat topping ingredients. Use a fork to combine them together until all parts are moist. You can add extra oil if needed.
Spread the crumble topping over the fruit filling, making a flat, even layer. It is okay if some of the filling is peaking through. Then, cover it with aluminum foil.
Bake the crisp covered for 20 minutes to cook the filling. Then, uncover the dish and bake for another 20 minutes. You can add 5 more minutes if the rhubarb isn't soft yet or if the top isn't golden brown.
Expert Tips
- If you want your strawberries and rhubarb to remain whole and become slightly more tart, you can remove the aluminum foil earlier during baking.
- Let it rest for 15-20 minutes for the filling to set and thicken a bit. This prevents the crisp from becoming runny when serving.
More Gluten-Free Dessert Recipes
🌡️Storing Leftovers
Leftover rhubarb strawberry crisps should be covered and stored in the fridge for up to 4 days.
To reheat it, warm it in the oven at 250F for 10 to 15 minutes. Or reheat it for 1-2 minutes in the microwave.
Frequently Asked Questions
Yes, you can prepare the strawberry rhubarb filling ahead of time. Cover and store it in the fridge for 3-4 days. You can also freeze the filling for 1-2 months. The topping should be prepared no more than one day before using. When ready to bake, assemble the filling and topping and bake according to instructions.
Yes, use a 1:1 ratio when substituting almond flour with gluten-free flour.
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📖 Recipe Card
Gluten-Free Strawberry Rhubarb Crisp
Ingredients
Strawberry Rhubarb Filling
- 3 cups rhubarb cut into ½ inch slices
- 3 cups fresh strawberries hulled and cut into slices
- ½ cup granulated sugar
- 1 lemon zested
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch or substitute tapioca or arrowroot starch
Gluten-Free Crisp Topping
- 1 cup old fashioned oats certified gluten-free
- ½ cup almond flour or sub 1:1 gluten-free flour
- ⅓ cup olive oil or melted butter, plus additional for pan
- ¼ cup granulated sugar
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Brush an 8x8-inch baking dish with oil to prevent sticking. Place the baking dish on a rimmed baking sheet to ctach drips.
- Add all the filling ingredients to the pan. Toss thoroughly to combine. You can also do this in a bowl and transfer the filling to the greased baking dish.3 cups rhubarb, 3 cups fresh strawberries, ½ cup granulated sugar, 1 lemon, ¼ teaspoon kosher salt, 1 tablespoon cornstarch
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the fruit filling. Cover with aluminum foil.½ cup almond flour, 1 cup old fashioned oats, ⅓ cup olive oil, ¼ cup granulated sugar, ½ teaspoon ground ginger, ¼ teaspoon kosher salt
- Bake the crisp covered for 20 minutes. Uncover and bake another 20 minutes or until the top is golden brown, the rhubarb is soft, and the filling is bubbling.
- Rest for 15 minutes. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.
Notes
- Be sure to use certified gluten-free oats.
- Test with a fork; if the rhubarb isn't yet soft or the topping is not golden brown and add 5 more minutes.
- Leftovers should be covered and stored in the fridge for up to 4 days.
- To reheat warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.
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