Strawberry Rhubarb Crisp (gluten-free, vegan)

This strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan!

This strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan! An amazing gluten-free dessert recipe.

I’ve made this strawberry rhubarb crisp every spring for the last few years and people always rave about it. Normally I’m all about the topping in crisps, crumbles and cobblers but the fruit layer in this crisp is really amazing.

Nevertheless, this crumble is pretty topping heavy – just the way I like it! You can use 50% more fruit if you want it a bit more balanced.

This strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan. So many people have told me that this is the best crisp topping ever!

So many people have told me that it’s the best crisp topping ever and I absolutely agree. Hence the large amount of it loaded on top of the fruit. :D

If you need a grain-free version, try my paleo strawberry rhubarb crisp, which is also vegan and even AIP-friendly!

If rhubarb isn’t your favorite or if it’s not in season, just use more strawberries or another fruit (like in this gluten-free apple crisp). Just note that the baking time will likely be different.

This delicious strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan. So many people have told me that this is the best crisp topping ever!

I don’t like rhubarb on its own but whenever it pops up at the store, I grab some to make this rhubarb crisp.

I was thinking that rhubarb’s tartness would require a little more sugar than most crumble recipes, so I took a look at some other strawberry rhubarb crisp and crumble recipes. Most of them used double or even more sugar for the same amount of fruit that I used here.

My strawberries hardly had any sweetness to them and I still found 1/4 cup to be enough. All that topping helps sweeten things quite a bit!

This easy strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan. So many people have told me that this is the best crisp topping ever!

The almond extract makes this crisp totally irresistible. When baking anything with berries, I almost always add some lemon zest and extract but almond extract is definitely the yummiest alternative here, I think.

By the way, if you want to make something for a gluten-free friend but don’t want to invest in expensive gluten-free flours, this is the recipe for you! You just need some gluten-free oats and you’re good to go.

To make oat flour, you can grind rolled or quick oats in a coffee grinder, small food processor or high-powered blender like a Vitamix or Blendtec until it resembles flour.

This easy and delicious strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan. So many people have told me that this is the best crisp topping ever!

This strawberry rhubarb crisp is also easy to make dairy-free and vegan! Just use coconut oil in place of the butter (but notice that you use a different amount). I’m assuming vegan butter would also work in place of the butter.

I know I’m a little late in the rhubarb season to be posting this recipe but I hope I’m not too late! If I am, give this paleo blueberry crisp or this vegan blueberry crisp a try.

And if you still have access to rhubarb, this rhubarb sauce looks amazing! As do these rhubarb streusel muffins.

And if you’re looking for something special to bake for spring, try this Lemon Blueberry Cheesecake.

This delicious and easy strawberry rhubarb crisp has a thick layer of oat-based topping, is gluten-free, whole grain and can easily be made dairy-free and vegan. So many people have told me that this is the best crisp topping ever!

Strawberry Rhubarb Crisp (vegan gluten-free, whole grain)

Rated 5.0 by 9 readers
Strawberry Rhubarb Crisp (gluten-free, vegan)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-12 servings


    For the fruit:

  • 2 cups (250 grams) rhubarb, cut into 3/4" pieces
  • 2 cups (282 grams) strawberries, hulled and cut into 3/4" pieces
  • 1/4 cup (50 grams) granulated or raw sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch (or tapioca starch)
  • pinch of salt
  • For the topping:

  • 3/4 cup + 1 tablespoon (75 grams) oat flour (use GF oat flour, if necessary)1
  • 1 1/4 cups (115 grams) rolled oats (use GF oats, if necessary)
  • 2/3 cup (132 grams) light brown sugar or raw sugar
  • 2/3 cup (149 grams) butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted and cooled slightly (use coconut oil for vegan / dairy-free)
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees F and grease a 1-quart, 8"x8" or another similar sized baking dish.
  2. In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt. Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
  3. In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
  4. Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
  5. Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
  6. Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.


  1. To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.

Source: My book, The Sweet Side of Ancient Grains

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70 comments on “Strawberry Rhubarb Crisp (gluten-free, vegan)” — Add one!

5 comments are awaiting moderation!

  • Kristen says
    June 25, 2020 @ 5:29 pm

    This looks so good! I have plenty of rhubarb, but zero strawberries. Think I could just use the extra rhubarb?

    • Erin replies to Kristen
      June 26, 2020 @ 8:50 am

      Thanks! Do you have any other kind of fruit? I fear that you’d be missing a LOT of sweetness from the strawberries. I could be wrong, though!

  • The Dogs Mum
    June 7, 2019 @ 11:51 pm

    Made this a couple of weeks ago with home grown rhubarb and shop bought strawberries… will be making it again with all home grown this time. Absolutely yummy and so much nicer and healthier than regular crumbles. Have tried several of your recipes and they’ve all been a success.

    • Erin replies to The Dogs Mum
      June 8, 2019 @ 12:34 pm

      I’m really glad that you liked this and all the other recipes you’ve tried! Homegrown rhubarb and strawberries sounds amazing. :) Thanks for your comment!

  • Kristen Wood
    May 27, 2019 @ 10:00 am

    The textures in this look to die for! Yum!!

  • Monica
    May 24, 2019 @ 5:36 pm

    Such a great idea! Although I love it, I never take the time to make strawberry rhubarb pie, but I would make this!

    • Erin replies to Monica
      May 27, 2019 @ 1:04 pm

      It’s so much easier! I hope you’ll enjoy it. :)

  • Kelly
    May 22, 2019 @ 12:10 am

    I made this yesterday with a few substitutions. It was fantastic! I did not have rhubarb and rarely do I see it in the store around here but my best friend gifted me with some peaches on Saturday and they were ripe and perfect yesterday so I used peaches and strawberries. Yummy! Also, I did not add any sugar to the fruit prior to adding the topping and my topping was made from about 3-4 Tablespoons of truvia and 2-3 tablespoons coconut sugar….just trying to cut down on the sugar and it was still plenty sweet. And, last one I promise, I used buttery coconut oil. So good. Will make again. Probably great with peaches and raspberries and all kinds of other fruit!

    • Erin replies to Kelly
      May 23, 2019 @ 1:10 pm

      Peaches and strawberries sounds amazing! We won’t have peaches around here for another month but once we do, I want to try that! I’ve never heard of butter coconut oil. I’ll look into that. I’m glad that your subs worked out well. :) Thanks as always for your feedback!

      • Kelly
        replies to Erin
        May 23, 2019 @ 4:28 pm

        It is Nutiva organic coconut oil with vegan butter flavor added and that is what I missed most about cooking with coconut oil all the time. I missed that buttery flavor and we always used unrefined coconut oil so there was always some coconut flavor with anything I made. I am addicted to the buttery flavored coconut oil now.

        • Erin replies to Kelly
          May 27, 2019 @ 1:01 pm

          That sounds delicious! I’ll see if we can get it here or if I can order it. Thanks for the tip!

  • jenna urben says
    May 20, 2019 @ 10:57 pm

    I love crisps, yours looks amazing! I’ve been wanting to try out rhubarb lately :) Perfect for this time of year!

  • Laura Bruggeman
    May 18, 2019 @ 2:16 am

    This was absolutely fabulous warm with a drizzle of plain cashew yogurt. I cut the recipe in half because its just the two of us and we are downsizing to start full time motorhomeing in the fall. It turned out perfect in my toaster oven. I printed the recipe and look forward to continuing to use it. This is the first time I’ve seen your website. I will refer to it for other baked goods. Good luck on your venture!

    • Erin replies to Laura Bruggeman
      May 19, 2019 @ 8:37 pm

      I’m so glad that you found the website and the recipe! It’s great that it worked well in your toaster oven. :) Thanks so much for your feedback and the nice words!

  • Jacquelyn Hastert
    May 16, 2019 @ 7:09 pm

    Strawberries will be here before I know it and this will be going down many times this summer. I can’t wait!

  • Carla says
    May 16, 2019 @ 4:32 pm

    I’m curious, do you make this for just the two of you or when you have company? I think cobblers and crumbles are a must for Texans but I hardly ever make them over here because it seems like a lot for two people to eat! It looks beautiful regardless.

    • Erin replies to Carla
      May 19, 2019 @ 8:30 pm

      Hey Carla! :D This one is so insanely delicious that I make it for my husband and me and we eat it all on the first day. Whoops. It really is sooo good! You have to try it before the rhubarb is gone. :)

  • Allyson Zea says
    May 14, 2019 @ 11:19 pm

    This is so perfect for summer!!!

  • Sara Welch
    May 14, 2019 @ 7:09 pm

    This was such a refreshing treat on a warm evening last night! Absolutely delicious!

    • Erin replies to Sara Welch
      May 19, 2019 @ 8:15 pm

      Yay! I’m thrilled that you liked it! Thanks for your feedback. :)

  • Jules Shepard says
    May 14, 2019 @ 6:10 pm

    I haven’t had rhubarb in awhile so thanks for the reminder and hooray for less sugar!

  • Demeter
    May 13, 2019 @ 11:00 pm

    This was so delicious! Like a little piece of summer with every bit.

    • Erin replies to Demeter
      May 19, 2019 @ 8:14 pm

      I’m glad you liked it! Thanks for your feedback. :)

  • Alisa Fleming says
    May 13, 2019 @ 9:01 pm

    This is one of the lowest sugar rhubarb recipes I’ve seen! I really never bake with rhubarb since it does require so much sugar, but this recipe looks like a much better option.

    • Erin replies to Alisa Fleming
      May 19, 2019 @ 8:13 pm

      Woohoo! I’m glad to hear that. My recipes aren’t usually low in sugar so I feel quite proud of this one. ;)

  • Lydia says
    May 30, 2018 @ 2:22 am

    This was yummy! One quibble: your Pinterest pin for this recipe is mis-linked. It takes me to 20 Gluten Free Cookies. Would love if you would fix the link.

    • Erin replies to Lydia
      June 2, 2018 @ 4:56 pm

      So happy you liked it! If it’s a pin of mine (something that I pinned myself), then I can fix it if you send me the link. Unfortunately Pinterest changed something and now my collages link to that one blog post. :( Still working on a solution! Sorry about that.

  • Mag says
    September 11, 2016 @ 6:50 pm

    Amazing. Did it the other day and cooking it again today. Nothing more to say! Thanks a million for this beautiful recipe!

    • Erin replies to Mag
      September 13, 2016 @ 7:43 pm

      And thanks for your comment! I’m thrilled you liked it so much. :)

  • Susannah says
    May 29, 2016 @ 3:09 pm

    Wow, sounds like quite a labor of love! Good luck with your launch!

    • Erin replies to Susannah
      May 30, 2016 @ 9:47 pm

      It was, indeed! Thanks so much. :)

  • Liz says
    April 12, 2016 @ 4:48 pm

    Congratulations!!!! This crumble looks fabulous!

    • Erin replies to Liz
      April 14, 2016 @ 8:52 pm

      Thanks, Liz! :)

  • Charlotte Moore says
    April 16, 2015 @ 9:08 pm

    YAH!!!! Just got my book. Had my son order it for me and he said it would be here Thursday and it is. Looks like loads of good info.

  • Lauren @ Healthy Delicious says
    April 16, 2015 @ 4:37 am

    Congratulations on the book! I can’t wait to check it out – I love the idea of using whole grains in desserts!

  • Nancy P.@thebittersideofsweet says
    April 15, 2015 @ 5:32 am

    Oh Erin that is so exciting! Congratulations and can’t wait to see it!

  • Heather / girlichef says
    April 15, 2015 @ 1:17 am

    How did I not know that you were writing a cookbook? Well – congratulations, that’s so exciting! I’m always amazing by your grain free offerings…they look so delicious. This crumble is no exception, pass that plate!

  • Charlotte Moore says
    April 14, 2015 @ 8:19 pm

    Bummer!! I did not get the post last week about your cookbook. That is strange!! So excited for you!! I know it is exciting for you.


    • Erin replies to Charlotte Moore
      April 14, 2015 @ 8:21 pm

      The post I referred to at the beginning was from June so you didn’t miss anything! And thank you so much! My cookbook is so much better because of your and the other recipe testers’ feedback. :)

  • Cookin Canuck says
    April 14, 2015 @ 6:10 pm

    Congratulations, Erin! I have a feeling your book is going to be a big hit. I know that I am always looking for desserts that use whole grains. This crumble would be a big hit in my house!

    • Erin replies to Cookin Canuck
      April 14, 2015 @ 8:22 pm

      Thanks so much, Dara! I hope that you’ll enjoy the book, if you get a chance to check it out. :)

  • Stacy | Wicked Good Kitchen says
    April 14, 2015 @ 5:52 pm

    Fabulous spring and summer crumble recipe, Erin! Thank the Lord above for our giving, loving and supportive husbands who don’t mind doing dishes or going grocery shopping. Don’t know what I would do without mine. A BIG thank you for all of your help on Erin’s cookbook, Mr. Texanerin! Amazon will be delivering my pre-order copy TODAY! Thanks again for the review copy. Your cookbook is going to be a best seller and I predict another printing, so those edits can make it for that publication. Just think, even Julia Child experienced typos in her final printed cookbooks! You are in good company, Erin. :) So happy for and proud of you, girl! Looking forward to celebrating with you next week! xo

    • Erin replies to Stacy | Wicked Good Kitchen
      April 14, 2015 @ 8:24 pm

      You’re getting it today?! That’s awesome! Thanks for letting me know. And thanks for your kind words! Many people have told me that all cookbooks have errors but it’s still so incredibly frustrating (because it could have been error-free!) :( I hope you’ll enjoy the recipes you try from there!

  • Brenda@Sugar-Free Mom says
    April 14, 2015 @ 5:15 pm

    Thank God for wonderful supportive husbands. My deadline was an horrific 6 months but with three kids, their activities and homeschooling and trying to keep my blog a float it was truly a sacrifice and a nightmare. I can’t say it will pay off or not, as I won’t know anything until July but I can say I’m happy to have a completed product. I’m sure your recipes are solid and I’m positive you’ll have wonderful reviews if they are anything like the awesome recipes you share on your blog! Congrats to being DONE!

    • Erin replies to Brenda@Sugar-Free Mom
      April 14, 2015 @ 8:29 pm

      Thank you so much, Brenda! And oh my. I have NO idea how you wrote a cookbook with all the other stuff going on! Homeschooling?! Holy cow. Congratulations on surviving that! I know your cookbook will be awesome. Can’t wait to see it! :)

  • Martha @ A Family Feast says
    April 14, 2015 @ 3:29 pm

    If your cookbook has recipes like this – it’s sure to be a best seller. So sorry for the missed edits and frustrations (that would totally drive me nuts too) but what a huge and impressive accomplishment!

    • Erin replies to Martha @ A Family Feast
      April 14, 2015 @ 8:31 pm

      Thanks a bunch! I don’t know about it being a best seller (I wish!) but I’ll at least hope it sells some copies. :)

  • Lora @cakeduchess says
    April 14, 2015 @ 12:06 pm

    I think your audience knows how you are with your baking and your posts here so they know your book will be fantastic!But I understand it’s still frustrating. LOVE this crumble, Erin!!

  • Ginny McMeans says
    April 14, 2015 @ 7:11 am

    I am so very excited about your cookbook. Just next week! Also, thank God for husbands and their shopping skills! They only get something wrong once in a while, right? Just think. Now you know YOU CAN DO ANYTHING! Congratulations and this crumble recipe looks like a great introduction to a wonderful cookbook.

    • Erin replies to Ginny McMeans
      April 14, 2015 @ 8:43 pm

      Haha. He was pretty great! He even just started automatically buying things that I hadn’t put on the list because I’d go through things like chocolate, eggs, etc. in just one day and then get all stressed out at 10pm that I didn’t have them. Thanks so much for your kind comment. :)

  • Kelly Barcroft says
    April 14, 2015 @ 4:32 am

    This looks fabulous. And so does your previous post about the toasted coconut butter. I will have to try both of these. I received a notification the other day about the arrival of your cookbook – it is supposed to be here this Friday. I am excited!

    • Erin replies to Kelly Barcroft
      April 14, 2015 @ 8:44 pm

      Yay! Another comment said hers arrived today, so hopefully you got yours, too! Thanks so much for ordering and I hope you’ll love the recipes. :)

      • Kelly Barcroft replies to Erin
        April 15, 2015 @ 12:09 am

        I did get it….just now! Yay! Now I have to sit down and read it. It already looks like a great book! Congratulations!

        • Erin replies to Kelly Barcroft
          April 20, 2015 @ 9:44 pm

          Yay! Thanks so much. :) I hope you like the book!

  • Paula - bell'alimento says
    April 14, 2015 @ 12:25 am

    I get so excited when I see rhubarb at the market! Love everything about this crumble.

  • Lauren Kelly Nutrition says
    April 14, 2015 @ 12:02 am

    I absolutely love this recipe! And how exciting about your cookbook, can’t wait to see it!!

  • The Food Hunter says
    April 13, 2015 @ 11:38 pm

    I have yet to have rhubarb
    this sounds great


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