Enjoy an old fashioned classic again with this easy recipe for gluten-free rhubarb crisp. It tastes just like gramma’s with a thick, juicy strawberry rhubarb filling, setting perfectly every time thanks to a fine-tuned ratio of fruit, sugar and cornstarch thickening. The buttery crumble topping has earned the highest praises in my other gluten-free crisp recipes, and mixes up without a fuss using a food processor or opt for the by-hand method.
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Level-Up Homemade Gluten-Free Rhubarb Crisp
There is no treat in the spring or summer like a gluten-free strawberry rhubarb crisp! While rhubarb is technically a vegetable, it pairs perfectly with the juicy sweetness of strawberries. If you are looking for a rhubarb only crumble, you can also enjoy it without the addition of strawberries.
For those intimidated by gluten-free baking, a fruit crisp is the perfect way to score an easy win. It uses simple and totally recognizable ingredients you can pick up at your local grocery store.
When it comes to making a gluten-free recipe for rhubarb crisp I share some easy tricks to make an extra juicy filling with thick, buttery oat topping because there’s nothing worst than a thin layer of fruit with an imbalance of topping. Just like this famous recipe for homemade gluten-free peach crisp, there’s a perfect unison. The strawberries’ sweetness melodically combines with rhubarb’s tartness and it’s all brought together with a sweet and salty crumble topping.
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Ingredient Tid Bits
Crisps are made up of two components, the fruit layer, tossed with a little sugar and cornstarch, and the oatmeal crumble on top. If you prefer a gluten-free crisp topping without oats, see the linked recipe to make a rhubarb crisp without oats.
The crisp topping goes for a vintage flavor, but if you would like to elevate the spice, add a dash of cinnamon, nutmeg, or cardamom to the crumble mixture.
Fruit Filling:
- Rhubarb – You will need 1 pound of fresh rhubarb, which is about 12 medium stalks. To prep rhubarb, cut off the leaves and end where it was pulled from the ground. Cut the stalks, similar to celery, in ½-inch thick pieces. You may also use frozen, chopped rhubarb without having to thaw it first.
- Strawberries – Adds the perfect balance to the rhubarb’s tartness. Don’t be tempted to add additional strawberries because they release a lot of moisture during baking, which will make your crisp runny. Perfectly measured strawberries is also key for perfectly set fillings!
- Sugar – The amount of sugar is for the combination of rhubarb with strawberries. If you would like to enjoy a rhubarb-only crisp, increase the rhubarb to 6 cups and sugar to 2/3 cup.
- Cornstarch – A naturally gluten-free thickener, alternatively substitute instant tapioca starch or gluten-free flour as well
Oat Crumble Topping:
- Old-fashioned rolled oats – Oatmeal in pure form are gluten-free, but may become contaminated during packaging on shared equipment. Therefore, using certified gluten-free oats are best.
- All purpose gluten-free flour blend – I use and recommend Cup4Cup gluten-free flour for best results. Instead of gluten-free flour, oat flour or coconut flour may also be used.
- Sugar – A combination of granulated sugar and brown sugar builds structure and adds caramel flavors. If preferred, coconut sugar may also be used.
- Butter – For a dairy-free or vegan crisp, replace with softened plant-based vegan butter
- Pecans – Adds a salty crunch, but they can be omitted for a nut-free dessert. Chopped walnuts or almonds may also be used.
Let’s Make This Together!
The crisp comes together in minutes using a food processor. If you don’t have a fruit processor, the directions for making it by hand are in the recipe card below.
Either fresh or frozen fruit may be used, but baking time will increase slightly if using frozen rhubarb or strawberries. You will also need to add an extra tablespoon of cornstarch to the filling.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix fruit and wait a tad
Begin by making the fruit mixture so it has time to sit while you make the crisp topping, giving time for the juices to release. In a large bowl, gently toss together the chopped fruit, sugar, cornstarch, and vanilla extract. Set aside while you make the topping.
Quick and easy crisp topping
For the crumble, in a food processor, first add part of the oats, pecans, and rest of the dry ingredients. Combine briefly and then pulse in the butter. It will look and feel pretty soft at this point. (If you don’t have a food processor, please see instructions below on how to make the topping by hand.)
Now add the remaining pecans and oats. Pulse 2 to 3 times to combine these ingredients. The mixture will become stiffer, but still a little soft, which is okay.
Bonus trick and baking
If you like a thicker, more set, fruit topping use this easy trick I came across when creating a homemade GF strawberry pie recipe. Take about 3 tablespoons of the topping and mix it in with the rhubarb.
Add the fruit mixture to your baking dish. Break off the remaining mixture into clumps and scatter it over the top of the fruit filling. Bake for 45-50 minutes, or until the juices are bubbling and the top is golden brown. Let the crisp cool for 30 minutes to thicken before serving with optional (but not really) ice cream or a dollop of whipped cream.
Can I Make This Without Strawberries?
Yep. If you’d like a rhubarb-only crisp, omit the strawberries from the recipe and increase the amount of rhubarb to 6 cups or 1 1/2 pounds.
Since rhubarb is more tart, and you won’t have the addition of sweeter strawberries, you may want to increase the sugar up to 2/3 cup. If you prefer a less sweet dessert, leave the sugar at 1/3 cup.
What About Using Frozen Rhubarb?
You may also use frozen, chopped rhubarb without having to thaw it first. For the recipe, you will need 4 cups. The baking time will increase about 15 minutes. If the top is becoming too browned before the fruit bubbles, loosely tent with foil.
If you are using a combination of frozen rhubarb and frozen strawberries, I suggest adding an additional 1 tablespoon cornstarch to the fruit mixture.
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Thick, Juicy Gluten-Free Rhubarb Crisp (Gramma-Approved)
Ingredients
Strawberry Rhubarb Filling
- 1 pound fresh rhubarb , leaves and end trimmed, sliced ½-inch thick
- ½ pound (1 ½ cup) fresh strawberries, hulled and quartered
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- ¾ + ⅓ cup gluten-free old-fashioned rolled oats, divided
- ⅓ cup all purpose gluten-free flour, (I recommend Cup4Cup)
- ⅓ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons water
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened and cut in 8 pieces
- ⅓ cup (optional) chopped nuts,, pecans, walnuts, or almonds
- (optional) vanilla ice cream or whipped cream, for serving
Instructions
Rhubarb Filling
- Preheat oven to 350ºF. You will need a 2-quart baking dish, such as 11X7-inch or 8X8-inch baking dish.
- Begin by making the fruit mixture so it has time to sit while you make the topping, which gives time for the juices to release. In a large bowl, gently toss together the chopped rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Set aside.1 pound fresh rhubarb , ½ pound (1 ½ cup) fresh strawberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract
Crisp Topping
- In a food processor (see recipe notes for by hand method) place 3/4 cup oats, GF flour, brown sugar, vanilla, water, and salt. Pulse to combine, about 5 times.¾ + ⅓ cup gluten-free old-fashioned rolled oats, ⅓ cup all purpose gluten-free flour, ⅓ cup packed brown sugar, 2 teaspoons vanilla extract, 2 teaspoons water, ¼ teaspoon salt
- Add butter and half the nuts, if using. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary.8 tablespoons unsalted butter, ⅓ cup (optional) chopped nuts,
- Add remaining nuts and 1/3 cup oats. Pulse 2-3 times to combine. Add the fruit mixture to the baking dish.
- If you like a thicker, more set, fruit topping take about 3 tablespoons of the topping and mix it in with the rhubarb. Pour that into the baking dish.
- Break off the remaining topping into clumps and scatter over the fruit filling. If the crisp ingredients come to the top of your baking dish, you may want to set it on a foil-lined sheet pan to catch any drips bubbling over. Bake for 45-50 minutes, or until the juices are bubbling and the top is golden brown.
- Let crisp cool on a wire rack for at least 30 minutes for filling to thicken. Serve slightly warm with ice cream or whipped cream.(optional) vanilla ice cream or whipped cream
Notes
By Hand Method:
Stir together 1/2 cup oat, coconut, or almond flour with gluten free flour, brown sugar, sugar, salt, 1/3 cup old fashioned oats, and optional chopped nuts. Then use a pastry blender or fork to mix in the vanilla extract, water, and softened butter.Dairy-Free Modification
Substitute the butter with a vegan, plant based butter stick. Also be sure your gluten-free flour does not contain milk powder. My recommended brand, Cup4Cup, does contain dairy. Therefore I would substitute King Arthur Measure-for-Measure or use an alternative flour, such as oat flour or almond flour.Storing Fruit Crisp
Store baked crisp on the counter, covered with foil, at room temperature for 1 to 2 days. Avoid using plastic wrap, which traps moisture, making the topping soggy. To keep longer than 2 days, store it in the refrigerator, in an airtight container, for up to one week. When you are ready to enjoy your crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. For optimal reheating, place it in a 300°F oven for about 20 minutes, or until heated through. You may need to cover with foil if the topping starts to get too brown. To freeze, bake and allow to cool completely. Then, wrap the cooled crisp tightly in plastic wrap, cover in foil, and freeze for up to three months. To reheat frozen crisp, thaw either on the counter, or in the fridge overnight and then bake at 350 degrees for 30 minutes or until heated through. Individual servings of fruit crisp may also be reheated in the microwave, but the topping will become soft. For best results, use an oven or toaster oven for reheating. Recipe adapted from Gluten-Free Apple CrispThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Added one slenderized orange. Used tapioca and probably needed a couple more tbsp. because it was wet. This is a delicious recipe!
Thank you Cynthia! Love adding the orange flavor and thanks for sharing about the tapioca.
Best,
Melissa
This recipe is delicious. My whole family loves it.
Thank you, Brenda. I really appreciate it!
Best,
Melissa