This delicious gluten-free berry rhubarb crisp recipe has got all the tastes of summer. Ruby red rhubarb, fresh from the patch strawberries, and sweet blueberries, are smothered under a crispy oat and almond topping. Each bite is full of juicy baked fruit and sweet crisp.

Have you ever been in the mood for a freshly baked pie and thought “that’s way too much fuss!” I’ve been there many a time. That’s when I reach for the fruit, oats, and nuts and make a crisp. The great thing about a crisp is that you can pile all the fruit into a dish, sprinkle the topping on, slide it in the oven, and walk away. They come out unique every time and always mouthwateringly delicious. They’re even great for breakfast!

This berry rhubarb crisp recipe uses a combination of rhubarb which tastes bright and tart (almost lemony), and sweet berries. The sweet/tart flavor combo makes me want to eat the whole crisp in one go! All this goodness is smothered under a layer of oats, almond flour, and chopped toasted almonds mixed with melted coconut cream and coconut sugar. It’s juicy and sweet with just the right amount of texture. It’s also naturally gluten-free and vegan, yet still rich tasting without butter or oil. Yum! Add a scoop of dairy-free ice cream or whipped cream on top for the ultimate summer dessert!

What’s the difference between a crisp and a crumble?

At first glance a crisp and a crumble appear to be the same dish, so what’s the difference? A crumble, which is of British origin, is a dish of baked fruit with a streusel topping made from fat, flour, and sugar. A crisp is an American dish of baked fruit with a crispy topping made from oats, flour, fat, and often ground nuts The oats and nuts crisp up during baking while the streusel remains rich and cakey.

Should I use fresh or frozen fruit?

I recommend using fresh or thawed frozen fruit in this recipe, not fully frozen fruit. Fresh fruit has less juice than frozen-thawed fruit and will cook in 50-55 minutes. Frozen thawed fruit will have more juice than fresh fruit and need to cook for the full hour. Fruit that is still frozen takes much longer to cook and you can end up with an over-browned top. If you need to use fully frozen fruit, lay a sheet of foil on top of the crisp after 60 minutes, to prevent burning, and cook the crisp until most of the liquid is absorbed (up to 90 minutes).

Are you ready to roll up your sleeves and get baking? Let’s go!

Why you’ll fall in love with this berry rhubarb crisp recipe:

Easier to make than a pie but just as delicious

Sweet and tart with a rich crispy topping

Great way to use frozen rhubarb and berries

Vegan, gluten & oil-free as always

Ingredients for Berry Rhubarb Crisp

Ingredients for the fruit filling:

3 cups (370 grams) of strawberries, cut in half (fresh or thawed frozen)
3 cups (350 grams) of rhubarb cut into 1” pieces (fresh or thawed frozen)
2 cups (260 grams) of blueberries (fresh or thawed frozen)
½ cup (4 oz.) maple syrup
2 teaspoons of vanilla
¼ cup (30 grams) of **cornstarch**

Ingredients for the crisp topping:

1 cup (90 grams) of regular rolled oats
½ cup (56 grams) of almond flour
1 cup (130 grams) of chopped almonds, toasted (see note on toasting)
½ teaspoon of fine sea salt, or kosher salt
1 teaspoon of cinnamon
¼ cup (45 grams) of coconut sugar
1/3 cup (2.7 oz) of **coconut cream** melted until pourable (in the microwave or on the stovetop) see note

Makes 6-8 servings. Click on the ingredients in bold to see what I use in this recipe.

How to make Berry Rhubarb Crisp

Steps 1-2:

1. Pre-heat oven to 350 F (180 C, gas mark 4). There is no need to grease the pan. If using frozen fruit, thaw it first, draining off any excess juice.
2. Pile all the thawed fruit into a large mixing bowl. Whisk the maple syrup, vanilla, and cornstarch in a small mixing bowl and pour over the fruit. Stir until well coated. Let sit while you make the topping.

Steps 3-4:

3. Melt the coconut cream in the microwave or on the stovetop until it is pourable. (see note on coconut cream)
4. Combine the oats, almond flour, chopped toasted almonds, salt, and cinnamon in a medium mixing bowl. Pour the coconut cream over the oat mixture and mix until it looks like wet chunky sand.

Step 5:

5. Give the fruit a stir and scoop it into a 10.75 X 7.5 inch (2.5 quart) ungreased baking dish or same size equivalent. Sprinkle the topping over the fruit in an even layer.

Step 6:

6. Bake at 350 F (180 C, gas mark 4) for 50-60 minutes. You are looking for bubbling hot fruit which has begun to caramelize on the sides of the pan, and a crispy browned top. If the fruit appears liquidy after 50-60 minutes (usually with frozen fruit) but the top is brown, place a piece of tin foil over the top, to prevent over-browning, and continue to cook until most of the liquid is absorbed and has begun to caramelize on the sides of the pan.

Let cool 20-30 minutes and serve as is or with a generous scoop of coconut whipped cream or tangy tofu yogurt.

Notes:

Coconut Cream: You can purchase coconut cream that is ready to use in a can. Simply open the can and use it at room temperature. Another way to get coconut cream is to purchase full-fat coconut milk, put it in the fridge overnight, and scoop out the hard cream which will have separated from the liquid.

Toasted Almonds: Toast raw almonds on a baking sheet at 452 F (218 C, gas mark 7) for 12 minutes until lightly brown when cut in half.

More mouthwatering desserts to fall in love with!

Easy Vegan Panna Cotta with Fresh Berries

Vegan Strawberry Shortcake

GF Cinnamon Currant Scones

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Berry Rhubarb Crisp Gluten Free / Vegan & Gluten-Free