Gluten-Free Strawberry Rhubarb Crisp
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy mix of fresh strawberries and rhubarb with the sweet bite of Cortland apple, topped with a crunchy gluten-free oat and almond crumble. No gluten, eggs, nuts, or lactose here. Slightly less sugar for balance. Substitutes almond flour for some of the gluten-free flour—adds a nutty note without nuts. Baking until bubbling fruit signals finish; crust golden but not burnt. Serve warm or room temp once the sugars settle. No fancy equipment needed, just a sturdy 8-inch square pan and intuition for doneness. A bit of extra baking time if the fruit is frozen or juicy. A reliable crumb topping, not too wet or dry, with an almost sandy texture when mixed.
Prep:
20 min
Cook:
50 min
Total:
Servings:
8 servings
#gluten-free
#dessert
#fruit crisp
#almond flour
#oats
#baking tips
Strawberries and rhubarb—classic glass jar jam duo but here with a gluten-free twist. A crisp topping that isn’t just flour and butter smashed together. I swapped some flour with almond flour to add subtle nuttiness without bulk or risk of nuts for allergy-conscious cooks. Brown sugar over plain white for caramel notes; gives crumbs depth. Tossed in Cortland apple for texture and natural pectin to help thicken juices. Keep an ear on bubbling fruit and eye on golden topping. Wait for it to cool before serving, so no lava-style burns or sloppy slices. Texture and balance depend on gentle handling at each stage. The best part? No gluten, no fuss, some early winter memories saved in every bite. Makes 8 servings but watch—they disappear fast.
Ingredients
- 100 g (1/2 cup) sugar
- 30 ml (2 tbsp) cornstarch
- 270 g (2 cups) sliced fresh or thawed strawberries
- 260 g (2 cups) diced fresh or thawed rhubarb
- 1 Cortland apple, peeled, cored, diced
- 110 g (1/2 cup) unsalted butter, softened
- 95 g (1/2 cup) light brown sugar
- 100 g (1 cup) quick-cooking gluten-free oats
- 50 g (1/3 cup) gluten-free all-purpose flour
- 25 g (1/4 cup) almond flour
- 1 ml (1/4 tsp) salt
About the ingredients
Sticking to gluten-free oats and flour is a must here; swap with certified gluten-free blends only. Regular oats won’t work unless labeled gluten-free because of cross-contact. Cornstarch thickens fruit juices without clouding color or adding flavor—a secret weapon for crisp topping lovers. Butter at room temperature, not melted—that’s non negotiable; melts messily and turns topping soggy. Using almond flour here instead of one-third gluten-free flour adds subtle richness and bite. Brown sugar adds molasses depth; avoid dark brown sugar which can overpower. If apple isn’t on hand, substitute with firm pear or quince for mild acidity and similar pectin. Should any step feel sticky or dry, adjust oats or butter incrementally for best crumble consistency.
Method
- Step 1 Set rack mid-oven; preheat to 175°C (350°F). Watch for aroma change when warm enough.
- Step 2 In bowl mix sugar with cornstarch. Dump in strawberries, rhubarb, apple cubes. Stir lightly; fruit coated and just mixed, no bruising. Spread evenly in 20 cm (8 inch) square pan; edges crisp better if not packed tight.
- Step 3 Same bowl, throw in butter (soft, should yield to finger, not melt), brown sugar, oats, gluten-free flour, almond flour, salt. Rub together until mixture clumps under finger pressure. No dry pockets; some larger crumbs ok.
- Step 4 Scatter topping evenly over fruits. Don’t press down. Leave porous; steam escapes here. If topping looks too wet, add a spoonful more oats or almond flour.
- Step 5 Slide into oven. Listen: bubbling fruit juices then soft crackle of topping. After 45 to 50 minutes, check color. Golden edge with slightly darker almonds hints done.
- Step 6 Remove, set on rack. Don’t dig in hot or topping gets mushy. One hour rest lets juices thicken and flavors marry. Fruit should still hold shape, not marmalade.
- Step 7 Serve slightly warm or room temp. Spoon with cold cream or plant-based yogurt for contrast. If fruit seems dry after cooling, a quick reheat; it wakes juices right up.
Cooking tips
Don’t rush this. Mixing fruit with cornstarch binds juices for a clean slicing experience; less runoff, less mess. Press fruit loosely in pan to allow steam, preventing sogginess. Making the topping by hand feels best—mix until just moistened and clumpy under pressure but still crumbly. Overworked dough becomes dense and ruins texture. Scatter topping gently; press only slightly if it seems loose, but a loose topping crisps better. Baking times vary by oven and fruit moisture; seek bubbling fruit and golden crisp edges as signs done. Resting the crisp is critical—cut too soon and you lose structure and texture. Good crisp topping should crackle faintly when touched. Reheating intensifies aromas—smells like a bakery’s corner in spring.
Chef's notes
- 💡 Room temperature butter matters. Too cold won’t crumble, melted turns topping mushy. Rub just until clumpy—should hold but crumble easily when pressed. Avoid overmixing; dense topping kills crisp feel.
- 💡 Fruit mix needs gentle handling. Coat with cornstarch thoroughly but don’t bruise berries or mash apple. Spread loosely in pan; tight packing traps steam, soggy bottom guaranteed. Edges cook faster when fruit not compact.
- 💡 Topping moisture can vary with oat brands or almond flour batches. If mix feels wet, add more oats or almond flour one spoon at a time. Crumble texture matters; sandy but clumpy gives that crackle when baked.
- 💡 Timing is part art. Look, listen, smell. Bubbles in fruit start first, then faint crackle from topping emerges. Golden edges with darker almond bits signal done. Oven temps shift; rely on sensory clues, not just clock.
- 💡 Resting after baking is critical. Hot slice will slop out juices, no shape. One hour cool lets thickening juice, flavors settle. Serve warm or room temp. Reheat short if fruit dries; aroma wakes back quickly.
Common questions
How to fix soggy bottom?
Press fruit loosely in pan, don’t overpack; steam vents better this way. Make topping not too wet. Butter temp affects crumb. Bake until edges golden for crisp notes.
Can almond flour swap?
Use same weight but texture differs. Almond adds richness without nuts risk; gluten-free flour keeps structure. Too much almond flour makes topping oily or dense. Balance needed.
What thickens fruit juices?
Cornstarch does magic here. Binds juices so when baked, slicing stays clean. No cloudiness or flavor taken. Tapioca or arrowroot could work but might change texture a bit.
How to store leftovers?
Room temp short term ok if covered. Fridge better for longer; crisp topping softens but reheats well. Freeze individual portions if needed. Defrost before reheating gently to keep crumble crisp.
