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
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