Gluten-free Strawberry Rhubarb Crisp

by autumn on June 6, 2012

As a kid, I was a huge fan of the lunch tray. Even at home, I required a plate that kept each type of food safely quarantined from its neighbor, avoiding any chance of contamination between the peas and—god forbid—the ketchup. I liked both peas and ketchup, but certainly not together. I felt similarly about strawberries and rhubarb until I made this crisp. I’m fully aware they’re a match made in seasonal-eater’s heaven, but I’ve always stopped short of combining them for fear of disappointment. I love them each so much on their own; how could I possibly love them even more together? I definitely wasn’t disappointed.

My justification for making this crisp three times in as many weeks is that I was on a mission to perfect an all-purpose gluten-free crisp topping before summer. This is it. It stays crispy even after a few days in the fridge, it holds together enough to make nice big crumbles, and (shh… don’t tell) it’s dairy-free too. It makes enough to cover an 8×8 inch square pan, so swap in your favorite fruit and consider this your go-to summer gluten-free crisp recipe.

Gluten-free Strawberry Rhubarb Crisp


  • 2 lbs fruit (I did 1 lb strawberries and 1 lb rhubarb), strawberries hulled and halved if large and rhubarb but into 1/2 in pieces
  • 1/4 cup sugar (I used organic cane sugar)
  • 1 T + 1 t corn starch
  • 1/4 cup sugar (I used organic cane sugar)
  • 3/4 cup gluten-free rolled oats
  • 1/4 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/4 cup millet flour
  • 1/2 t baking powder
  • 1/2 t xanthan gum
  • 1/4 cup brown sugar
  • 1/4 cup Bob's Red Mill gluten-free all purpose flour
  • pinch salt
  • 1/4 cup + 1/8 cup (or 6 T) coconut oil (liquid)

Cooking Directions

  1. Preheat oven to 350.
  2. Combine the fruit, cornstarch, and the first 1/4 cup of sugar in a big bowl. Toss to combine and set aside.
  3. In a separate medium bowl, whisk together all the remaining ingredients except the coconut oil.
  4. When the dry ingredients are fully incorporated, mix in the coconut oil until well combined. Press the crumble dough together in the bowl. It should stick together.
  5. Give the fruit one final toss and spead it into an 8x8 square pan.
  6. Evenly distribute the crisp topping on top of the fruit. My favorite method for this involves breaking off a chunk at a time of the crisp dough (remember when I told you to press it together?) and gently break it apart on top of the fruit, leaving plenty of big crumbs.
  7. Bake at 350 until the crisp bubbles in the middle, about an hour.


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