Gluten Free Berry Rhubarb Crisp

Berries in a bowl with vanilla ice cream

5 from 1 reviews

This berry rhubarb crisp comes together in about 45 minutes, is made with berries and rhubarb and sprinkled with a sugar-almond flour topping.



For the crumble topping:


  1. Preheat oven to 350°.
  2. Add fruit (you can use fresh or frozen) to a large bowl and add sugar and arrowroot; stir to combine and then set aside.
  3. In a separate bowl, combine flour, brown sugar and cinnamon.
  4. Melt butter and pour overtop of almond flour mixture and stir.
  5. 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.
  6. Bake dessert for 35-45 minutes, or until fruit is bubbling around the edges and the top is golden brown.
  7. Remove from oven, wait 5-10 minutes before digging in; it’s delicious eaten on its own or with ice cream, just saying!
  8. Enjoy!


*I used dark brown sugar because that’s what I had on hand, but light brown sugar will work too
**Cinnamon is optional
***Use dairy free butter to make this dessert vegan

Keywords: rhubarb crisp, gluten free crisp