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.
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.
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!
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.
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
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!
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.
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 😉
Be sure to check out these other summer treats!
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!
Easy Gluten free Rhubarb Crisp (with oatmeal crumble)
- 9 X 13 Baking dish
- Sharp knife
- 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 tsp baking powder
- 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).