Description
A naturally sweet and tangy gluten free strawberry rhubarb crisp with golden oat topping. Fresh, fruity, and perfect for summer gatherings.
Ingredients
3 cups fresh or frozen rhubarb (sliced)
2 cups fresh strawberries (hulled and halved)
¼ cup maple syrup or honey
1½ tablespoons arrowroot or cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup gluten-free rolled oats
½ cup almond flour
¼ cup coconut sugar or brown sugar
¼ cup melted coconut oil or unsalted butter
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 dish.
2. In a bowl, mix rhubarb, strawberries, syrup, lemon juice, vanilla, and starch.
3. Spread the fruit filling into the prepared dish.
4. In another bowl, mix oats, almond flour, sugar, and salt. Stir in melted oil until crumbly.
5. Sprinkle topping evenly over the fruit.
6. Bake for 35–40 minutes until topping is golden and filling is bubbling.
7. Let cool 10 minutes before serving. Enjoy warm with ice cream if desired.
Notes
Use frozen rhubarb if fresh is unavailable—just thaw and drain well.
For a vegan version, use maple syrup and coconut oil.
Store leftovers in the fridge up to 4 days. Reheat at 325°F to crisp topping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free strawberry rhubarb crisp, summer crisp, gluten free dessert