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Home » Recipes » Dairy Free

Gluten Free Rhubarb Crisp

By Erin · June 4, 2020 · Updated February 27, 2023 · 15 Comments

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berry crisp with text overlay

This delicious Gluten Free Rhubarb Crisp is made with rhubarb, along with all of your favorite berries, and topped with an almond flour-based crumble that makes for the ultimate gluten free dessert. 

berries and ice cream in a pie pan

Three cheers for gluten free rhubarb crisp! I've probably said this a million times, but ever since giving up chocolate, I've become a HUGE fan of fruit-based desserts. I mean, I already liked them, but now I love them and they tend to be my dessert of choice.

Recipe features:

  • It's gluten free AND vegan. Even if you yourself aren't vegan and/or gluten free, it's nice to have a dessert on hand for friends/family members/guests who might be.
  • It's filled with rhubarb, strawberries, blueberries, and blackberries
  • The almond flour crumble is out of this world!

berries and ice cream in a pie pan

Ingredient notes:

Rhubarb + berries - The recipe uses rhubarb plus three different kinds of berries. If you want to only use ONE kind of berry, go for it! Just make sure you use a total of 3 ½ cups of berries.

Sugar - Can use cane sugar or coconut sugar throughout if you want to omit the brown sugar.

Arrowroot - Or cornstarch.

Butter - Regular or dairy free for vegan option.

Almond flour - I wouldn't make any substitutions because I've only tested this recipe with almond flour.

Step-by-step instructions

Step 1: Chop and coat the berries. This recipe calls for blackberries, blueberries, strawberries, and rhubarb, so you'll have to chop both the strawberries and rhubarb so they're bite-sized. Otherwise, you'll be left with large chunks of those and you want them to be similar in size to the blueberries and blackberries.

fresh berries in a pie dish

Step 2: Coat everything in arrowroot. Once the berries are chopped, add them, along with the sliced rhubarb, to a pie pan. Then, add the sugar and arrowroot and use a spoon to stir until everything is covered in the arrowroot.

Step 3: Make the topping. The topping consists of almond flour, brown sugar, butter (regular or dairy free), and cinnamon. Again, if you're strict vegan, make sure to use cane sugar instead of brown sugar and dairy free butter. You'll stir the dry ingredients together, then pour the melted butter over them and stir. The mixture should be a little crumbly--that's a good thing!

almond flour, sugar and melted butter in a bowl

Step 4: Add the topping and bake away. Use your hands to evenly sprinkle the crumb topping over the berries. Then, bake the rhubarb crisp for 35-40 minutes or until the berries are bubbling along the edges.

close up of berry crisp dessert in pie pan

FAQs and Expert Tips

  • To keep this dessert vegan: Use cane sugar (or coconut sugar) in both the berry mixture and the crumb topping, and make sure to use dairy free butter.
  • Every oven is a little different, so I recommend checking the dessert after 35 minutes and going from there.

When is rhubarb in season?

Rhubarb season is short, so get it while you can! Typically, you should be able to find fresh rhubarb from April through June, though some places will carry it through July.

Can this be frozen?

Yes! If you want to prep this ahead of time, simply prepare the dish as the recipe suggests, but don't bake it. Instead, wrap it tightly in plastic wrap and place it in the freezer for up to two days.

To reheat: place dessert directly from the freezer and into the oven, though you will need to bake it for longer, so be sure to keep an eye on it.

berries and ice cream in a bowl

More gluten free desserts

  • Chocolate Avocado Cake
  • Healthy Birthday Cake Brownies
  • Fudgy Black Bean Brownies

If you made this recipe, be sure to leave a comment and star rating. Thanks!

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

This delicious Gluten Free Rhubarb Crisp is made with rhubarb, along with all of your favorite berries, and topped with an almond flour-based crumble that makes for the ultimate gluten free dessert. 
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Author: Erin

Ingredients

  • 2 cups rhubarb sliced, (3 stalks)
  • 2 cups strawberries sliced, (16 oz.)
  • 1 cup blueberries
  • ¼ cup blackberries
  • 2 tablespoon cane sugar
  • 3 tablespoon arrowroot starch

For the crumble topping:

  • 1 ¼ cup almond flour
  • ¾ cup brown sugar
  • ¼ teaspoon cinnamon
  • â…“ cup butter melted

Instructions

  • Preheat oven to 350°.
  • Add rhubarb and berries to a greased pie pan, then pour the sugar and arrowroot on top. Use a spoon to stir everything together so that the berries are coated with the arrowroot.
  • In a separate bowl, combine the flour, sugar and cinnamon and stir together. Pour the melted butter over top, then use a spoon to stir everything together. The mixture should be crumbly--that's a good thing!
  • Use your hands to sprinkle the almond flour crumble over top of the fruit mixture, making sure all the fruit is covered.
  • Bake the crisp for 35-40 minutes, or until fruit is bubbling around the edges and the top is golden brown.
  • Remove dessert from the oven, wait 5-10 minutes before digging in; it's delicious eaten on its own or with ice cream.

Notes

Substitutions: Butter - regular or dairy free; Sugar - can use ONLY cane sugar or coconut sugar if you don't want to use brown sugar; Berries - don't have to use all 3, can use just 1 kind if you prefer, just make sure to use 3 ½ cups total 
To freeze: If you want to make this ahead of time, prep it as the recipe states, but don't bake it. Instead, cover it with plastic wrap for up to 2 days. Then, when you're ready to bake, simply place it from the freezer into the oven. Just know that you'll have to bake it for longer, so keep an eye on it! 

Nutrition

Calories: 298kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 192mg | Fiber: 4g | Sugar: 28g | Vitamin A: 287IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in June 2020.

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Roberta says

    June 11, 2022 at 12:37 pm

    Awesome recipe. I tried using soft butter instead of melted, and it worked well. I also added almond slices to the crisp. Yum.

    Reply
    • Erin says

      June 13, 2022 at 9:22 am

      I'm so glad you liked the crisp! It's legitimately my favorite way to use rhubarb.

      Reply
  2. Dorothy Newkirk says

    November 24, 2021 at 6:39 pm

    It would be nice to know how large a baking dish one needs to use. I assume a 9X13 pan but then assumptions can make an ass of me.

    Reply
    • Erin says

      November 24, 2021 at 9:24 pm

      I recommend a 9" round pie pan, but a square baking dish will work too.

      Reply
  3. Daniel Z says

    September 01, 2020 at 5:11 pm

    5 stars
    A breakfast delight at our house!

    Reply
  4. Bondita says

    November 26, 2019 at 1:09 am

    5 stars
    Wow. Looks delicious. Definitely gonna try this out, Amazing work! Thanks for the recipe. 🙂

    Reply
  5. Winni says

    July 03, 2019 at 2:03 am

    5 stars
    I needed this one. Thank you for this recipe

    Reply
  6. Michael Kitson says

    July 04, 2017 at 9:16 am

    Wow these photos are so cool 🙂

    Reply
  7. Georgie | The Home Cook's Kitchen says

    May 08, 2017 at 7:35 pm

    I am IN LOVE with rhubarb! such a beautiful fruit! Monday has me feeling meh! the last thing I felt like doing was going to work when the weather was so nice!

    Reply
  8. Sarah Cook says

    May 08, 2017 at 12:26 pm

    I completely agree- crisps and crumbles are essentially the same thing and they are super easy to make with almond flour, not to mention ridiculously tasty. I love how simple your version is and that it uses rhubarb. That's one ingredient that I have yet to master but it sounds amazing in this!!

    Reply
    • Erin says

      May 22, 2017 at 9:36 am

      It's easier to work with than you'd think, especially when you pair it with strawberries (can you EVER go wrong with strawbs?!)

      Reply
  9. Heidi | The Simple Green says

    May 08, 2017 at 12:10 pm

    Oh this looks terrific. The warm tart goodness of rhubarb and almond base crumb...yum!

    Beautiful as always, Erin!

    Reply
    • Erin says

      May 22, 2017 at 9:35 am

      Thank you Heidi 🙂

      Reply
  10. Lindsay | With Salt and Pepper says

    May 08, 2017 at 7:08 am

    I'm sleepy for sure!! And craving rhubarb. I can't wait for it to be in season over here! This looks delicious Erin!

    Reply
    • Erin says

      May 22, 2017 at 9:34 am

      Thanks so much Lindsay!

      Reply

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