This gluten free Berry Rhubarb Crisp is made with rhubarb and all your favorite berries and topped with an almond flour-based crumble that makes for the ultimate gluten free dessert.
Have you ever woken up and thought it was a completely different day? I woke up yesterday at 7:30 am and freaked out because I thought it was Monday, meaning I would have slept at least an hour past my normal wake up time. ‘Why didn’t Miguel wake me up?’, I thought. Luckily our phones also tell us what day it was, and when I quickly realized it was Sunday I let out a sigh of relief. AHHH, it’s still the weekend!
But, weekend no more, and today actually is Monday. How are we feeling? Sleepy? Dreading the week? Excited for the week? Maybe suddenly craving some rhubarb crisp…?! I mean you pretty much have to be; that’s why you’re here, right? Well GOOD, because this rhubarb crisp is SO GOOD, I had to give it to Miguel to take to his coworkers so I could stop myself from eating it all. True story.
Also I feel like I’m going a bit overboard with the gluten free recipes lately (example A and B), but really I’m just excited that I even know how (ok, sort of know how) to use almond flour! It’s about time ya know, and it’s a really, really easy thing to do when you’re making some sort of dessert crisp or crumble, vs. actually baking with it like in a cake or cookies. Oh and PS to me, “crisp” and “crumble” are the exact same thing, so for the sake of this post, I’m referring to this recipe and all similar recipes as “crisp”. With that said, have you ever made a dessert crisp before? It’s TOO easy and the opposite of time consuming.
Essentially, you combine the fruit and flour—or in this case arrowroot starch—in a bowl and then pour them into either an oven-proof skillet, a baking pan or a pie pan. In this recipe, the “crisp” aka the topping is simply made of almond flour, brown sugar, a tiny bit of cinnamon, and melted butter. <—no but really, how good does that sound right about now?
You add the topping on top of the fruit and then bake the crisp for approximately 40 minutes, or until the fruit is bubbling around the edges and the top is a nice golden brown color.
Yes, it’s that easy and yes you absolutely need this gluten free rhubarb crisp in your life. You can thank me later.
- 3 stalks rhubarb, sliced
- 2½ cups strawberries, sliced
- ¾ cup blueberries
- ¼ cup blackberries
- 2 tbsp cane sugar
- 3 tbsp arrowroot starch
- For the crumble topping:
- 1¼ cup almond flour
- ¾ cup brown sugar*
- ¼ tsp cinnamon**
- ⅓ cup butter, melted***
- Preheat oven to 350°.
- Add fruit (you can use fresh or frozen) to a large bowl and add sugar and arrowroot; stir to combine and then set aside.
- In a separate bowl, combine flour, brown sugar and cinnamon.
- Melt butter and pour overtop of almond flour mixture and stir.
- Grease a pie pan or baking dish with a bit of coconut oil and then pour fruit mixture into it. Pour almond flour crumble on top of fruit, making sure it's evenly distributed.
- Bake dessert for 35-45 minutes, or until fruit is bubbling around the edges and the top is golden brown.
- Remove from oven, wait 5-10 minutes before digging in; it's delicious eaten on its own or with ice cream, just saying!
**Cinnamon is optional
***Use dairy free butter to make this dessert vegan