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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.
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.
- 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!
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 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.
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!
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.
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.
More gluten free desserts
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Gluten Free Rhubarb Crisp
- 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.
UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in June 2020.