Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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