Enjoy a classic, old fashioned dessert with this easy gluten-free dessert recipe! Gluten-free rhubarb crisp has a juicy strawberry rhubarb filling topped with a thick, buttery oat crumble topping. Enjoy a no-fail recipe that teaches you how to make rhubarb crisp, step-by-step, along with modifications for dairy-free, using frozen fruit, making it without oats and many more gluten-free baking tips!
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.
Break off the crisp in 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
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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 Crisp