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 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.
Woohoo! I’m glad to hear that. My recipes aren’t usually low in sugar so I feel quite proud of this one. ;)
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.
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.
Amazing. Did it the other day and cooking it again today. Nothing more to say! Thanks a million for this beautiful recipe!
And thanks for your comment! I’m thrilled you liked it so much. :)
Wow, sounds like quite a labor of love! Good luck with your launch!
It was, indeed! Thanks so much. :)
Congratulations!!!! This crumble looks fabulous!
Thanks, Liz! :)
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.
Yay! So happy you got it! I hope you’ll enjoy it. :)
Congratulations on the book! I can’t wait to check it out – I love the idea of using whole grains in desserts!
Thanks, Lauren! :)
Oh Erin that is so exciting! Congratulations and can’t wait to see it!
Thanks a bunch, Nancy!
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!
Because when I was writing it, I was never online. ;) And thank you!
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.
CONGRATULATIONS!!!
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. :)
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!
Thanks so much, Dara! I hope that you’ll enjoy the book, if you get a chance to check it out. :)
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
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!
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!
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! :)
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!
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. :)
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!!
Thanks so much, Lora! :)
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.
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. :)
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!
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. :)
I did get it….just now! Yay! Now I have to sit down and read it. It already looks like a great book! Congratulations!
Yay! Thanks so much. :) I hope you like the book!
I get so excited when I see rhubarb at the market! Love everything about this crumble.
Thanks, Paula!
I absolutely love this recipe! And how exciting about your cookbook, can’t wait to see it!!
Thanks a bunch, Lauren! :)
I have yet to have rhubarb
this sounds great
You should definitely give it a try!