Gluten-free Strawberry Rhubarb Crisp

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled straight from the fridge, this recipe will quickly become a seasonal favorite.

Introduction to Gluten-free Strawberry Rhubarb Crisp

What Makes Gluten-free Strawberry Rhubarb Crisp Unique?

  1. Flavor Balance – Combines the natural sweetness of strawberries with the tart bite of rhubarb.
  2. Gluten-free Friendly – Uses almond flour, oat flour, or gluten-free blends instead of wheat flour.
  3. Dietary Flexibility – Can be made dairy-free, vegan, nut-free, or refined sugar-free without losing quality.
  4. Texture Variety – Crisp topping can be rustic and chunky or fine and crumbly, depending on your preference.
  5. Seasonal AppealPerfect for spring and summer but works year-round with frozen fruit.

A Quick Overview of Its Sweet-Tart Flavor and Texture

  1. Soft, Juicy Filling – Strawberries release sweetness as they bake; rhubarb adds tang.
  2. Golden Crumb Topping – Buttery, crisp, and slightly crunchy for contrast.
  3. Pie Without the Crust – Easier to make, but still offers that home-baked comfort.
  4. Granola-Cobbler Hybrid – Has the coziness of cobbler with the crunch of granola.
  5. Crowd-Pleasing Comfort Food – Works for casual family dinners or fancy gatherings.
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gluten-free strawberry rhubarb crisp with ice cream

Gluten-free Strawberry Rhubarb Crisp


  • Author: Lidia Bellacci
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

A naturally gluten-free strawberry rhubarb crisp with a sweet-tart fruit filling and a golden oat topping — perfect for spring and summer.


Ingredients

Scale

Filling:

4 cups chopped rhubarb

2 cups sliced strawberries

1/2 cup coconut sugar or brown sugar

2 tbsp cornstarch or arrowroot starch

1 tsp vanilla extract

1 tbsp lemon juice

Topping:

1 1/2 cups gluten-free rolled oats

1/2 cup almond flour

1/2 cup chopped pecans or walnuts (optional)

1/3 cup coconut sugar or brown sugar

1/2 tsp cinnamon

1/4 tsp salt

1/3 cup coconut oil or unsalted butter, melted


Instructions

1. Preheat oven to 350°F (175°C).

2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Toss to coat, then spread evenly into a greased 9×9-inch baking dish.

3. In another bowl, mix together the oats, almond flour, nuts (if using), sugar, cinnamon, and salt.

4. Pour the melted coconut oil or butter over the oat mixture and stir until crumbly.

5. Sprinkle the topping evenly over the fruit filling.

6. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.

7. Let cool for 10–15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For nut-free: replace nuts with sunflower seeds or omit entirely.

Frozen fruit can be used — thaw and drain excess liquid before baking.

This crisp keeps well in the refrigerator for up to 4 days and can be reheated in the oven for a fresh-from-the-oven taste.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: 280
  • Sugar: 20g
  • Sodium: 80mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: gluten-free crisp, strawberry rhubarb, oat topping, spring dessert

Ingredients for the Perfect Gluten-Free Strawberry Rhubarb Crisp

Fresh vs. Frozen Strawberries and Rhubarb – Which Is Better?

The choice between fresh and frozen fruit can influence both the texture and flavor of your gluten-free strawberry rhubarb crisp.

  • Fresh Fruit:
    Fresh strawberries and rhubarb deliver a vibrant taste and firmer bite ideal for a crisp that truly bursts with freshness. Fresh fruits bake slightly faster and release less liquid compared to frozen, helping maintain the dessert’s texture.
  • Frozen Fruit:
    A great option when rhubarb is out of season. Since it’s often picked at peak ripeness, the flavor remains excellent. However, frozen strawberries and rhubarb release more moisture during baking, so add an extra tablespoon of gluten-free flour or cornstarch to keep the filling thick and luscious.
ingredients for gluten-free strawberry rhubarb crisp
Fresh strawberries, rhubarb, and gluten-free flour ready for baking.

Pro Tip: Thaw and drain frozen fruit before baking to prevent excess moisture from making your crisp soggy. For more tips on using fresh produce year-round, visit our Seasonal Fruit Guide.

Choosing the Best Gluten-free Flours for Crisp Topping

A great crisp topping is all about texture crispy on top, tender underneath. When it comes to gluten-free baking, the choice of flour blend plays a major role in the texture and flavor of your final bake:

Flour OptionTextureFlavorBest Use in Crisp
Almond FlourLight, crumblySlightly nuttyAdds richness and softness
Oat FlourSoft, heartyMildGreat for classic crisp texture
Gluten-free All-purposeCrisp, balancedNeutralEasy 1:1 substitute
Coconut FlourDense, absorbs moistureMild coconutBest mixed with other flours

Combining flours often works best. For example, a mix of almond flour and gluten-free oats creates a buttery crunch without being overly dense.

And don’t forget the oats! While many crisps rely on rolled oats for texture, you can easily make an oat-free version using chopped nuts or seeds.

Step-by-Step Method to Make Gluten-Free Strawberry Rhubarb Crisp

Preparing the Fruit Filling for the Perfect Sweet-Tart Balance

A great gluten-free strawberry rhubarb crisp starts with a filling that strikes just the right harmony between sweetness and tang.

  1. Prep the Strawberries:
    Wash and hull the strawberries, then slice them into halves or quarters depending on size.
  2. Prep the Rhubarb:
    Trim the ends and cut into ½-inch pieces. If the rhubarb is especially tart, toss it with 1 teaspoon of sugar and let it rest for about 10 minutes to mellow its sharpness.
  3. Prevent a Watery Filling:
    Before baking, dust the fruit with 1–2 tablespoons of gluten-free all-purpose flour or cornstarch. This prevents excess liquid by thickening the juices during baking.
  4. Add Flavor and Sweetness:
    Stir in your preferred sweetener, cane sugar, coconut sugar, or maple syrup along with a splash of vanilla extract and a pinch of cinnamon for gentle warmth.

With this base ready, you’ll have a fruit filling that’s juicy yet thick, tangy yet sweet, the perfect match for a crunchy crisp topping.

adding topping to gluten-free strawberry rhubarb crisp
Adding the crisp topping over the prepared fruit filling.

Pro Tip: For deeper flavor, roast the rhubarb for 10 minutes before combining it with strawberries. This caramelizes the edges and enhances its natural sweetness. For more tips like this, check out our fruit dessert baking secrets.

Crafting the Crispy, Buttery Gluten-free Topping

The topping is where texture magic happens. In a medium bowl, combine your gluten-free flour blend with rolled oats (or chopped nuts/seeds for oat-free versions), a sweetener of choice, and a pinch of salt. Add cold, cubed butter or a dairy-free alternative, and work it in with your fingers until the mixture resembles coarse crumbs.

Here’s a basic ratio for a crisp topping:

  • 1 cup gluten-free flour
  • 1 cup gluten-free oats
  • ½ cup sugar
  • ½ cup cold butter (or coconut oil)
  • Pinch of salt

Once mixed, spread the topping evenly over the prepared fruit. The key is to cover the fruit fully but not press down too hard; this keeps the topping light and crispy instead of dense.

Baking Tips for the Perfect Crisp Every Time

Temperature and Timing for Even Baking

Getting the bake just right is crucial for a gluten-free strawberry rhubarb crisp. Too hot, and the topping burns before the fruit cooks; too low, and the topping stays pale and soft. The sweet spot? Bake at 350°F (175°C) for 35–45 minutes until the topping is golden brown and the filling is bubbling around the edges.

For even heat distribution, place your baking dish in the center rack of the oven. If your topping is browning too quickly, loosely cover it with aluminum foil for the last 10 minutes. Using a glass or ceramic baking dish can also help retain heat without overcooking the edges.

Pro Tip: Let the crisp rest for at least 15 minutes after baking. This allows the fruit juices to thicken naturally, making it easier to serve clean slices.

How to Avoid a Soggy Crisp Topping

One common mistake with fruit crisps is ending up with a mushy topping. This usually happens when too much moisture escapes from the fruit during baking. Here’s how to prevent it:

  • Thicken the Filling – Add 1–2 tablespoons of cornstarch or gluten-free flour to the fruit mixture before baking.
  • Use Cold Fat in the Topping – Cold butter or coconut oil creates small pockets of steam, resulting in a light, crisp texture.
  • Avoid Overcrowding – Spread the topping evenly without pressing it down too firmly; this allows air to circulate for maximum crunch.
  • Make sure your oven is fully preheated; this jump-starts the crisping process for a golden, crunchy topping.

Gluten-free Strawberry Rhubarb Crisp Variations

Vegan, Dairy-free, and Refined Sugar-free Options

The beauty of a gluten-free strawberry rhubarb crisp is how easily it adapts to different dietary needs without sacrificing flavor or texture.

  • Vegan: Swap butter for solid coconut oil, vegan margarine, or a plant-based buttery spread. Make sure your sugar is certified vegan.
  • Dairy-free: Use coconut oil or dairy-free butter alternatives, and pair with dairy-free ice cream or whipped coconut cream for serving.
  • Refined sugar-free: Replace white or brown sugar with coconut sugar, maple syrup, or honey (if not strictly vegan). These options not only lower the glycemic impact but also add subtle flavor notes, caramel from coconut sugar, floral sweetness from honey, or rich depth from maple.

If you’re experimenting with sugar-free sweeteners like monk fruit or erythritol, start with a smaller amount and adjust to taste. Different sweeteners can change the texture, so keep an eye on the topping as it bakes.

Fun Add-ins: Nuts, Seeds, and Spices

Adding extra elements to your crisp can take it from delicious to unforgettable. Try these options:

  • Nuts: Chopped pecans, walnuts, or almonds add a toasty crunch to the topping.
  • Seeds: Pumpkin or sunflower seeds bring a nutty flavor and extra protein.
  • Spices: Cinnamon is classic, but cardamom, nutmeg, or even a pinch of ginger can enhance the fruit’s natural flavors.
  • Citrus zest: A sprinkle of lemon or orange zest over the fruit before adding the topping brightens the whole dessert.

If you’re making this for a crowd, consider offering two smaller crisps with different add-ins, one classic and one adventurous. This way, guests can sample both styles.

Serving Suggestions and Pairings

Best Ice Cream and Whipped Cream Pairings

  1. Classic Vanilla Ice Cream – The creamy sweetness balances the tartness of a gluten-free strawberry rhubarb crisp.
  2. Coconut Ice Cream – A dairy-free choice that adds tropical notes to your crisp.
  3. Strawberry or Lemon Ice Cream – Enhances the fruit flavors for a refreshing summer dessert.
  4. Whipped Coconut Cream – A light, dairy-free topping perfect for those avoiding lactose.
  5. Flavored Whipped Cream – Add cinnamon or vanilla extract for an aromatic touch to your gluten-free strawberry rhubarb crisp.

Creative Ways to Serve Crisp for Breakfast or Brunch

Granola Swap – Use crisp topping instead of granola for a unique breakfast twist.

Yogurt Parfait – Layer gluten-free strawberry rhubarb crisp with Greek yogurt and fresh berries.

Brunch Table Centerpiece – Serve warm crisp in a large baking dish with toppings on the side.

Healthy Morning Option – Pair a small serving with plain yogurt and a drizzle of honey.

Mini Jars for Guests – Portion crisp into small glass jars for an elegant brunch presentation.

gluten-free strawberry rhubarb crisp with ice cream
gluten-free strawberry rhubarb crisp with ice cream

Storage, Freezing, and Reheating Tips

How Long Will Gluten-free Strawberry Rhubarb Crisp Last?

  1. Refrigerator Storage – Keep your gluten-free strawberry rhubarb crisp in an airtight container for up to 4 days.
  2. Topping Softness – The crisp topping may lose crunch after the first day, but flavor remains excellent.
  3. Reheating in Oven – Warm at 325°F (165°C) for 10–15 minutes to restore texture.
  4. Avoiding Moisture – Store uncovered for the first few hours to prevent sogginess.
  5. Small Batch Storage – Portion into individual containers for quick single servings.

Freezing and Reheating Without Losing Texture

Pre-baking for Freezing – Bake halfway before freezing, then finish baking after thawing for the freshest taste.

Freezing Method – Cool your gluten-free strawberry rhubarb crisp completely before wrapping tightly in plastic wrap and foil.

Storage Duration – Store frozen for up to 3 months without flavor loss.

Reheating from Frozen – Bake at 350°F (175°C) for 20–25 minutes, uncovered, until topping crisps again.

Avoid Microwaving – Microwaving makes the topping soft instead of crisp.

Health Benefits of Strawberries and Rhubarb

Nutritional Profile and Antioxidant Content

  1. Vitamin C Boost – Strawberries in gluten-free strawberry rhubarb crisp provide immune-supporting vitamin C.
  2. Antioxidant Power – Both strawberries and rhubarb are rich in antioxidants that help fight oxidative stress.
  3. Fiber for Digestion – The fruit filling adds natural fiber, supporting healthy digestion.
  4. Low-Calorie Fruit – Rhubarb is naturally low in calories, making it a lighter dessert option.
  5. Phytonutrient Variety – Contains anthocyanins, polyphenols, and other plant compounds that promote wellness.

How a Gluten-free Diet Supports Digestive Health

Supports Long-term Gut Health – Regularly choosing gluten-free desserts helps maintain a balanced digestive system.

Reduces Inflammation – For those with gluten intolerance, a gluten-free strawberry rhubarb crisp avoids gut irritation.

Better Nutrient Absorption – Removing gluten can help the body absorb vitamins and minerals more effectively.

Gentler on the Stomach – Gluten-free flours are often easier to digest than wheat-based options.

Allergy-Friendly Baking – A gluten-free recipe can be adapted for dairy-free, nut-free, or vegan diets.

Troubleshooting Common Crisp Problems

Why Your Crisp May Turn Out Too Watery and How to Fix It

  1. Too Much Liquid from Fruit – Overripe strawberries release excess juice, making gluten-free strawberry rhubarb crisp runny.
  2. Skipping Thickener – Always mix the fruit with cornstarch or gluten-free flour to bind juices.
  3. Frozen Fruit Without Draining – Thaw and drain frozen strawberries and rhubarb before baking.
  4. Incorrect Baking Temperature – Low oven temps can prevent the filling from bubbling and thickening.
  5. Overcrowded Baking Dish – Too much fruit in a small dish traps steam, causing watery results.

How to Get the Perfect Crispiness Every Time

Let It Rest – Allow 15 minutes after baking so juices thicken and topping firms up.

Use Cold Fat – Cold butter or coconut oil in the topping creates a crunchy texture in gluten-free strawberry rhubarb crisp.

Avoid Overmixing – Keep the topping crumbly, not dough-like, for maximum crispiness.

Bake Uncovered – This allows moisture to escape and topping to brown evenly.

Sprinkle Sugar Before Baking – Creates a light caramelized crust on top.

FAQ Section: Gluten-free Strawberry Rhubarb Crisp

Is strawberry rhubarb crisp the same as strawberry rhubarb crumble?

While both are baked fruit desserts with a crumb topping, a crisp traditionally includes oats in the topping, giving it extra crunch, whereas a crumble usually does not. The two can be used interchangeably, and either one can be easily adapted into a delicious gluten-free strawberry rhubarb crisp.

How do you keep rhubarb from being too tart in desserts?

To mellow rhubarb’s sharp tang, pair it with naturally sweet fruits like strawberries and add sugar or natural sweeteners to taste. Letting the rhubarb sit with sugar for about 10 minutes before baking also helps balance the flavor, especially in a gluten-free strawberry rhubarb crisp.

Can I make strawberry rhubarb crisp without oats?

Yes, you can. Simply replace the oats with chopped nuts, seeds, or extra gluten-free flour for a similar texture. An oat-free version of gluten-free strawberry rhubarb crisp delivers the same satisfying crunch while catering to oat-free diets.

What is the best sweetener for gluten-free crisps?

Coconut sugar adds a rich, caramel-like depth, maple syrup offers warm, earthy sweetness, and honey provides a floral note if you’re not strictly vegan. Traditional cane sugar works perfectly for a classic flavor in gluten-free strawberry rhubarb crisp.

Conclusion

A gluten-free strawberry rhubarb crisp is a dessert that delivers a perfect balance of flavors, the tartness of rhubarb mingling with the sweetness of strawberries, all topped with a golden, buttery, and crunchy layer. It’s a treat that’s as versatile as it is delicious, easy to adapt for vegan, dairy-free, or refined sugar-free diets, and suitable for any occasion, from casual family dinners to elegant celebrations.

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