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!
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.
So many people have told me that it’s the best crisp topping ever, and I absolutely agree. Hence, a large amount of it is 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, use more strawberries or another fruit (like in this gluten-free apple crisp). Just note that the baking time will likely be different.
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!
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.
Should you not want to use oats at all, then check out this amazing-looking Alaskan Strawberry Rhubarb Crumble!
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.
Strawberry Rhubarb Crisp (gluten-free, vegan)
Ingredients
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 sugar or raw sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch or tapioca starch
- pinch salt
For the topping:
- 3/4 cup + 1 tablespoon (75 grams) oat flour use GF oat flour, if necessary; see notes
- 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 for vegan / dairy-free, use 1/2 cup + 1 tablespoon (126 grams) refined coconut oil, melted and cooled slightly
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and grease a 1-quart, 8″x8″ or another similar sized baking dish.
- In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt.1/4 cup (50 grams) granulated sugar, 3/4 teaspoon almond extract, 1/2 teaspoon vanilla extract, 1 tablespoon cornstarch, pinch salt
- Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.2 cups (250 grams) rhubarb, 2 cups (282 grams) strawberries
- In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.3/4 cup + 1 tablespoon (75 grams) oat flour, 1 1/4 cups (115 grams) rolled oats, 2/3 cup (132 grams) light brown sugar, 2/3 cup (149 grams) butter, 1/4 teaspoon salt
- Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
- 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.
- Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.
Notes
- 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
This looks so good! I have plenty of rhubarb, but zero strawberries. Think I could just use the extra rhubarb?
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!
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.
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!
The textures in this look to die for! Yum!!
Thanks! :)
Such a great idea! Although I love it, I never take the time to make strawberry rhubarb pie, but I would make this!
It’s so much easier! I hope you’ll enjoy it. :)
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!
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!
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.
That sounds delicious! I’ll see if we can get it here or if I can order it. Thanks for the tip!
I love crisps, yours looks amazing! I’ve been wanting to try out rhubarb lately :) Perfect for this time of year!
Thanks so much!
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!
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!
Strawberries will be here before I know it and this will be going down many times this summer. I can’t wait!
Do it, do it! :D
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.
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. :)
This is so perfect for summer!!!
Right?! :D
This was such a refreshing treat on a warm evening last night! Absolutely delicious!
Yay! I’m thrilled that you liked it! Thanks for your feedback. :)
I haven’t had rhubarb in awhile so thanks for the reminder and hooray for less sugar!
Go get some! :D
This was so delicious! Like a little piece of summer with every bit.
I’m glad you liked it! Thanks for your feedback. :)