Thick, Juicy Gluten-Free Rhubarb Crisp (Gramma-Approved)

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.

Prep Time 15

Cook Time 1

Cooking 30

Total Time 1 45

Servings

Author Melissa Erdelac

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 flour, coconut flour, 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.

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

Nutrition