Easy Gluten free Rhubarb Crisp (with oatmeal crumble)

5 from 2 votes

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.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: gluten free rhubarb crisp, rhubarb crisp with oatmeal crumble, easy rhubarb crisp

Servings: 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.

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