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    Home » Recipes » Dietary Need » Dairy free » Easy Peasy Gluten free Rhubarb Crisp

    Published: Jul 28, 2021 by Ansley Beutler

    Easy Peasy Gluten free Rhubarb Crisp

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    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.

    Gluten free rhubarb crisp in a white dish with ice cream and spoons.

    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

    Hand holding a pile of rhubarb stalks on a white background.

    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.
    White dish with gluten free rhubarb crisp and ice cream scoops on top.

    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.

    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!

    White dish with sliced rhubarb and blackberries and a gluten free crumble on top.

    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!

    Baked gluten free rhubarb crisp with three scoops of ice cream on top.

    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.
    Bowl of gluten free rhubarb crisp with ice cream scoop on top and a spoon.

    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.

    Overhead view of gluten free rhubarb crisp with a serving spoon inside.

    Frequently asked questions

    Can I make this ahead of time?

    You can prepare this rhubarb crisp with oatmeal crumble ahead by slicing the rhubarb and placing them in the dish with the blackberries and coconut sugar (if using). Go ahead and make the crumble but keep it in a separate bowl until you are ready to bake. When ready to enjoy, sprinkle the crumble over top and bake!

    What can I use in place of the blackberries?

    You can easily swap the blackberries with any other type of fruity. Most fruit will pair well with rhubarb but my recommendations are strawberries or cherries or raspberries.

    Can I make this recipe in a smaller dish?

    Yes, this recipe works well in a 9 X 9 dish too. Simply cut the recipe in half below. You may have some extra crumble left over but I don't think that's a bad thing 😉

    White bowl with gluten free rhubarb crisp and ice cream.

    Be sure to check out these other summer treats!

    • Easy Baked Cinnamon Apples
    • Healthy Blueberry Crisp Bars
    • Gluten-free Peach Cobbler Cast Iron Skillet (Vegan)

    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!


    Recipe

    Easy Gluten free Rhubarb Crisp (with oatmeal crumble)

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten free rhubarb crisp, rhubarb crisp with oatmeal crumble, easy rhubarb crisp
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 12 servings
    Calories: 139kcal

    Equipment

    • 9 X 13 Baking dish
    • Sharp knife

    Ingredients
      

    • 4 cups chopped rhubarb - about 3 - 4 stalks
    • 2 ½ cups fresh blackberries - washed
    • ¼ cup coconut sugar - optional
    • paleo vanilla ice cream - optional

    For the crumble

    • ¾ cup gluten-free oat flour
    • ½ cup gluten-free rolled oats
    • ⅓ cup coconut oil - melted
    • ¼ cup coconut sugar
    • 1 teaspoon baking powder

    Instructions

    • Preheat oven to 375 F. Wash the rhubarb and pat dry with a towel. Peel off the leaves and cut off the greenish-white part of the stalk as well as any roots. You should be left with a pretty magenta stalk. Cut the stalk into 1-inch pieces and scatter in the bottom of a 9 X 13 inch baking pan along with the blackberries. Sprinkle the coconut sugar over top, if using. This simply adds a little more sweetness and is optional.
    • Prepare the crumble by mixing all the crumble ingredients in a small bowl with a fork. The mixture should look like large clumps of dark sand. Sprinkle the crumble over top of the rhubarb and blackberries. It's okay if there are some bare spots, this will allow the rhubarb to poke through!
    • Bake the dish in the oven for 20 - 24 minutes until the crumble is golden brown. Let cool slightly before serving with ice cream (optional).

    Notes

     
    Customizations : This gluten free rhubarb crisp is easily customized. Swap the blackberries with another fruity of choice (or use a few different kinds for a mixed berry twist!). Add some chopped nuts to the crumble too for a nutty flavor.
    Smaller dish : Easily make this dish smaller by cutting the ingredients in half and baking in a 9 X 9 pan. You will have a little extra crumble but that's not a bad thing 😉
    Storing : 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.

    Nutrition

    Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 206mg | Fiber: 3g | Sugar: 6g | Vitamin A: 106IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Gluten-free Cherry Crumble Pie
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    Reader Interactions

    Comments

    1. Robin says

      August 01, 2021 at 11:20 am

      5 stars
      As a big rhubarb lover..thank you for this recipe! I am gluten free and love a rhubarb cobbler. I'm excited to try this one out 🙂

      Reply
      • Ansley Beutler says

        August 17, 2021 at 7:10 am

        Hi Robin! Yay! I am so glad to hear you love the recipe. Funny story...my husband said he wasn't a big fan of rhubarb before I made this recipe but I made him try it and now he loves rhubarb =D

        Reply

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