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Berries in a bowl with vanilla ice cream
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5 from 3 votes

Gluten Free Berry Rhubarb Crisp

This berry rhubarb crisp comes together in about 45 minutes, is made with berries and rhubarb and sprinkled with a sugar-almond flour topping.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: crisp
Author: Erin


  • 3 stalks rhubarb sliced
  • 2 1/2 cups strawberries sliced
  • 3/4 cup blueberries
  • 1/4 cup blackberries
  • 2 tbsp cane sugar
  • 3 tbsp arrowroot starch

For the crumble topping:

  • 1 1/4 cup almond flour
  • 3/4 cup brown sugar*
  • 1/4 tsp cinnamon**
  • 1/3 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!
  • 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