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Gluten-Free Strawberry Rhubarb Crisp

Gluten-Free Strawberry Rhubarb Crisp

Experience the perfect harmony of tart rhubarb and sweet summer strawberries tucked under a golden, crumbly topping. This Gluten-Free Strawberry Rhubarb Crisp offers a vibrant explosion of seasonal flavors that dance on your palate. Every bite combines juicy fruit with a satisfyingly crunchy oat crust, making it a plant-based delight that celebrates nature.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups Fresh Rhubarb Stalks, sliced
  • 3 cups Organic Strawberries, halved
  • 1/4 cup Maple Syrup
  • 2 tablespoons Tapioca Starch
  • 1.5 cups Gluten-Free Rolled Oats
  • 1 cup Almond Flour
  • 1/2 cup Coconut Oil, solid
  • 1/2 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamo

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with coconut oil.
  2. Wash the rhubarb and strawberries thoroughly. Slice the rhubarb into half-inch pieces and hull the strawberries. Quarter the large strawberries if necessary.
  3. In a large mixing bowl, combine the rhubarb, strawberries, maple syrup, vanilla extract, and tapioca starch. Toss until coated and transfer to the prepared baking dish.
  4. In a medium bowl, whisk together the gluten-free oats, almond flour, coconut sugar, cinnamon, and a pinch of salt. Add the solid coconut oil and mix until you achieve a clumpy texture.
  5. Sprinkle the crumble topping evenly over the fruit mixture, leaving some larger clumps for extra crunch.
  6. Bake for 35 to 45 minutes until the fruit juices bubble and the topping is golden brown.
  7. Remove from the oven and let cool for at least 15 minutes before serving.

Notes

To avoid sogginess, use solid coconut oil in the topping and ensure the fruit mixture has enough tapioca starch. Letting it cool helps maintain texture.