When spring finally hits and rhubarb starts popping up at the local farmer’s market, I get this itch to make something cozy but fresh. Something that’s sweet but not over-the-top. And this gluten-free strawberry rhubarb crisp with oatmeal hits that sweet spot—literally.
This recipe is simple, doesn’t take much fuss, and uses fresh, easy-to-find ingredients from right here in the States.
It’s got that old-school comfort you’d expect from a warm crisp, but made for those of us who skip the gluten without sacrificing taste. And let’s be real—half the time, people don’t even realize it’s gluten-free.
Why This Crisp Works So Well
Here’s what makes this recipe a go-to:
You don’t need fancy stuff. Most of it is already in your kitchen.
It’s naturally gluten-free. No weird gums or science-project flours. Just oats and almond flour.
It balances sweet and tart. Strawberries bring the sugar, rhubarb brings the bite.
It feeds a crowd. Or just you, if you’re like me and think breakfast-dessert is totally a thing.
Now let’s get to it.
How to Serve This Crisp
With vanilla ice cream (dairy or non-dairy): Straight-up heaven.
With Greek yogurt or coconut yogurt: Great for breakfast. Yep, dessert for breakfast is totally legit here.
Cold, straight out of the fridge with a spoon: Don’t even act like you haven’t done it.
Real-Life Tip: Don’t Skip the Rhubarb
I used to be one of those people who’d dodge rhubarb like it owed me money. But trust me, once you bake it with strawberries and sweeten it just enough—it sings. Like, tangy-sweet-lip-smackin’ sings.
You can’t really swap it out, either. Strawberries alone won’t give you that contrast. This crisp needs both.
Ingredient Notes
Strawberries: Local, in-season berries will taste way better than those watery ones that traveled cross-country. If you’re picking your own—bonus points.
Rhubarb: Look for firm, bright red stalks. Don’t eat the leaves—they’re toxic.
Oats: Make sure they’re certified gluten-free. Regular oats are often cross-contaminated with wheat during processing.
Sweeteners: You can swap maple syrup for honey or even regular sugar. I like maple because it adds a bit of depth.
Flour: Almond flour adds nuttiness and richness, and it’s naturally gluten-free. You could use oat flour too, but it’s softer.
You can totally make this crisp ahead of time:
The fruit base can be prepped and refrigerated a day early.
The topping can be mixed and stored in a jar.
Bake right before serving or reheat at 300°F for about 15 minutes if already baked.
Also freezes like a champ.
Leftovers? Here’s What to Do
Store in the fridge, covered, for up to 4 days. Reheat in the oven or microwave. Or don’t. It’s weirdly good cold.
Want to freeze it? Bake first, cool completely, then wrap it up tight and freeze. Thaw overnight in the fridge and warm it back up.
My Little Backyard Story
Last spring, I planted rhubarb for the first time. I didn’t think much of it—just tossed it in a corner of the garden and hoped for the best.
Two months later, it exploded. Like, almost aggressive. I didn’t know what to do with that much rhubarb, so I started messing around in the kitchen, trying to get it to behave. This crisp was the winner.
The first time I made it, I served it warm with vanilla ice cream to a group of friends. One of them asked if I bought it from a bakery. Another didn’t even realize it was gluten-free.
And yes, I took all the credit. Proudly.
Why This Recipe Ranks
Look, gluten-free baking gets a bad rap sometimes. People think it’s dry, crumbly, or “off.” But this crisp doesn’t try too hard—it just delivers. Fresh fruit, a crunchy oat topping, and that perfect balance of sweet and tangy.
It’s one of those dishes that gets passed around the table with lots of “Mmmms” and second scoops. Whether you’re gluten-free or not, it tastes like home.
And that’s why it sticks.
Quick Swap Ideas
No almond flour? Use oat flour or a gluten-free baking blend.
No coconut sugar? Brown sugar works just fine.
Want to make it nut-free? Skip the nuts and maybe toss in some sunflower seeds for crunch.
Vegan? Use coconut oil instead of butter and maple syrup instead of honey.
Final Thoughts
This gluten-free strawberry rhubarb crisp is one of those old-fashioned, feel-good desserts that just makes sense. It’s easy. It’s fresh. It’s full of flavor. And it’s not trying to be something it’s not.
Perfect for potlucks, weeknight desserts, lazy Sunday mornings—whenever you want something warm, real, and satisfying.
Now go grab those strawberries and rhubarb while they’re still around.
You’re gonna want seconds.
Print
Gluten-Free Strawberry Rhubarb Crisp with Oatmeal
- Total Time: 55 minutes
- Yield: Serves 6 to 8 1x
- Diet: Gluten Free
Description
This warm and cozy gluten-free strawberry rhubarb crisp is packed with fresh, local fruit and topped with a golden oatmeal crumble. Sweet, tangy, and simple to throw together, it’s the perfect spring or summer dessert—made without any gluten, but nobody would ever guess.
Ingredients
For the Fruit Filling:
3 cups fresh strawberries, hulled and halved (buy local if you can)
3 cups fresh rhubarb, chopped into ½ inch pieces (bright red stalks are your friend)
⅓ cup maple syrup (or honey, if that’s what you’ve got)
¼ cup coconut sugar or light brown sugar
2 tablespoons cornstarch (or arrowroot powder)
1 teaspoon vanilla extract
½ teaspoon cinnamon
Tiny pinch of salt
For the Crisp Topping:
1 cup gluten-free rolled oats (double-check your label, not all oats are gluten-free)
½ cup almond flour
½ cup chopped pecans or walnuts (optional, but worth it)
⅓ cup coconut sugar or brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
⅓ cup melted butter or coconut oil (your call)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F. Grease an 8×8 baking dish or something similar with butter or oil. Set it aside.
In a big bowl, toss together your chopped strawberries and rhubarb with the maple syrup, coconut sugar, cornstarch, vanilla, cinnamon, and salt. Stir it all up until the fruit is nice and coated. It’ll start to look a little syrupy—perfect.
Pour that fruity goodness into your prepared baking dish and spread it out evenly.
In another bowl, combine oats, almond flour, nuts (if using), coconut sugar, cinnamon, and salt. Stir it together with a fork.
Drizzle in the melted butter and vanilla. Stir again until the topping starts to clump a little. You want some texture, not soggy oats.
Sprinkle the topping over the fruit—don’t worry about being too neat. Rustic is the vibe.
Pop it in the oven and bake for 40–45 minutes, or until the top is golden and the fruit is bubbling like crazy around the edges.
Let it cool for at least 15 minutes before serving, unless you want to burn the roof of your mouth like I always do because I have zero patience.
Notes
You can prep the fruit filling and oat topping ahead of time—store separately in the fridge, then assemble and bake when ready.
Want a nuttier flavor? Add a handful of chopped pecans or walnuts to the topping.
For extra indulgence, top with vanilla ice cream or a dollop of whipped cream.
Always use certified gluten-free oats to avoid cross-contamination.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/8 of the recipe)
- Calories: 265
- Sugar: 18g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
