Strawberry Rhubarb Crisp with Ginger Oat Crumble (Gluten Free, Refined Sugar Free)

4.20 from 5 votes
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When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp.  This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.

I love eating pie, don’t get me wrong, but I don’t love making fruit pies.  It’s a lot of work, and often I end up disappointed with the flakiness of the crust.  I have such admiration for those of you who are skilled pie bakers.  Please bake one for me!

This is the type of fruit dessert I turn to year round.  It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable.  You may remember my No-Peel Apple Almond Crisp, which is a great example of this.

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strawberry rhubarb crisp
strawberry rhubarb crisp

Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger.  The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.

What else can I use?

  • No coconut sugar?  Use granulated sugar or a natural sugar substitute like Monkfruit if you want to avoid extra sugar.
  • I use arrowroot starch in the filling but cornstarch is easily subbed in.  I’ve included the numeric swap in the recipe.
  • We are nearing the end of rhubarb season, but don’t let it stop you from making this well into August.  Omit the rhubarb and toss in another kind of berry, like blueberries.
  • If you don’t have oat flour, remember you can simply whiz oats in a blender to make oat flour.  Aside from that, all purpose or almond flour can be used instead.
strawberry rhubarb crisp

If you make this strawberry rhubarb crumble, I’d love to hear from you!  Message me on Instagram, or share in your stories so I can see your creations.  Enjoy, my lovelies!

Strawberry Rhubarb Crisp
4.20 from 5 votes

Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))

One of my favorite warm weather desserts, this crumble can be made ahead, is both tart and sweet and covered with a delicious crumble flecked with warm ginger.
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 6 people

Equipment

  • Cast iron skillet or medium sized baking dish

Ingredients 

Filling:

  • 4 stalks rhubarb, sliced 1/4 inch thick on a diagonal
  • 3 1/2 cups strawberries, hulled and halved
  • 1/2 cup coconut sugar, can sub granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp arrowroot powder, can sub 2 tsp cornstarch
  • 1/4 tsp Kosher salt

Crumb Topping:

  • 1/2 cup oat flour
  • 2/3 cup old fashioned oats
  • 1/4 cup coconut sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp Kosher salt
  • 5 tbsp cold, unsalted butter, cut into 1/2 inch pieces

Instructions 

  • Preheat the oven to 350 degrees F.
  • Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
  • Transfer to a medium sized cast iron skillet or baking dish. Set aside.
  • Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
  • Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
  • Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 410mg | Potassium: 303mg | Fiber: 4g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 264
Keyword: crisp, crumble, make ahead, rhubarb, strawberry, summer
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12 Comments

  1. 5 stars
    Hi Kat – I made this a couple weeks back and thought this was tasty, but pretty “soupy” – probably given the water content of the strawberries I’m assuming (as a non-food scientist LOL). Do you think I could have/should have done anything differently? I loved the flavors!

    1. Hi Julia,
      If you have extra juicy strawberries (delish!), some extra arrowroot powder or cornstarch will help to thicken that extra liquid to avoid it becoming soupy.
      Also, be sure to cook it long enough for it to really combine and thicken before you assemble.
      Let me know if that helps!
      Kat.

  2. 5 stars
    This slapped! I took it to a BBQ last night and it was a huge hit. Crisps tend to be too sweet for me, but this was perfect.

    1. krhashmore

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      The Real Person!

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      says:

      It’s so versatile, I use this method year round. So happy you loved it!
      Kat

  3. 1 star
    Gluten: wheat, oats, barley, and rye. Considering this recipe has oats it’s not gluten free. Not good for people with coeliac.

    1. krhashmore

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      The Real Person!

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      says:

      This is a common misconception. Oat are inherently gluten free Natalie, but you do need to check the packaging to make sure it’s been processed in a certified gluten free facility if you’re celiac.
      Kat

  4. 5 stars
    Ok so I made this Yesterday, and all I have to say is O M G , Everyone wanted seconds I only made the 6 Servings Portion . It was sooooo Good and refreshing. I love in Texas it’s VERY hot down here already and this is Perfect for Summer time . Thank you for sharing this delicious recipe with us. My daughter loved it and she doesn’t like Oatmeal. Lol but she really liked this Dish. She’s 12 yrs old and she’s vegan and I support her 100 % so I found you by looking up Vegan Dishes I’ll be back for much more recipes

    1. krhashmore

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      The Real Person!

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      says:

      This makes me so happy to hear Theresa! I have some more vegan recipes coming in the next two weeks so look out for them!
      Kat

    1. krhashmore

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      The Real Person!

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      says:

      It’s a favorite this time of year!