Easy Peasy Gluten free Rhubarb Crisp

With a toasted oat crumble on top, this gluten free rhubarb crisp is equal parts sweet, tart, and crunchy! Made with fresh rhubarb and blackberries, this easy recipe comes together in no time and is perfect for summer time gatherings.

Okay so hear me out. I know rhubarb is somewhat controversial but GUYS it is so good! It has the tartness of a cherry and the sweetness of a strawberry all in one. And when you top it with a delicious oat crumble on top (and ice cream, of course), this gluten free rhubarb crisp will turn even the biggest rhubarb hater into a rhubarb believer.

Jump to:

• Ingredients
• Step by step directions
• Step 2 : Make the crumble
• Customizations
• Storing
• Frequently asked questions
• Recipe
• Reviews

Ingredients

Here are some key ingredients you need to make this gluten free rhubarb crisp:

• Rhubarb - The star of the show! Rhubarb season is typically late spring - early summer. A good rhubarb stalk is one that is firm and bright in color. Make sure to grab them quickly in the grocery store as they typically run out fast!
• Blackberries - Mixed with the rhubarb in the bottom of the dish. You can use most any type of fruit to compliment the rhubarb like strawberries or cherries.
• Oats - Used in the crumble. Make sure to use gluten-free rolled oats to make this dish gluten-free.
• Coconut sugar - Both sprinkled on top of the rhubarb and blackberries and used in the crumble. If needed, substitute for light brown sugar.

Step by step directions

You are going to be BLOWN AWAY at how easy this gluten free rhubarb crisp is to make. All you need is a sharp knife to cut the rhubarb, a small bowl for the crumble, and a 9 X 13 baking dish.

Step 1 : Prepare the rhubarb and blackberries

First things first, make sure your rhubarb is washed before cutting it. Then simply peel off the leaves and cut the greenish-white end of the stalk off along with the root. You should be left with a pretty magenta colored stalk (it will look like a red celery stalk).

Cut the stalk into 1-inch pieces and scatter them in a 13-inch dish with the blackberries. Sprinkle a little coconut sugar over top if using.

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Step 2 : Make the crumble

Make the crumble by mixing together the ingredients in a bowl with a fork. There will be some large oat clusters which is okay! Sprinkle the crumble over top of the rhubarb and blackberries. Don’t worry too much about any bare spaces, you want some of the rhubarb and blackberries to poke through!

Step 3 : Bake!

Bake the dish in the oven for 20 minutes until the crumble is golden brown and the rhubarb is bubbling. Let the dish cool slightly before serving with ice cream if desired!

Customizations

The great thing about this easy rhubarb crisp is you can make it your own! Here are a few ways you can customize:

• Swap the blackberries with strawberries or cherries (or add a few types for a mixed berry flavor!).
• Add some chopped pecans to the crumble so you have a little nutty flavor.
• I like to top my gluten free rhubarb crisp with my paleo ice cream but you can also use coconut whipped cream or dairy-free yogurt.

Storing

This easy rhubarb crisp is best served warm out of the oven. However, if you have some left over, simply wrap the dish in aluminum foil or plastic wrap and store it in the fridge. When ready to enjoy again, warm the dish up in the oven again at 350 F for 7 – 10 minutes until the rhubarb and blackberries begin to bubble again. Be sure to watch it in the oven to prevent the crumble from getting too toasted. The dish will keep for up to 4 days in the fridge.

Frequently asked questions

Be sure to check out these other summer treats!

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PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

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Recipe