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This quick and easy gluten-free strawberry rhubarb crumble is generously topped with a simple oat-based streusel and is the perfect spring dessert!
I’m super excited to be posting this crumble today as it’s one of the first recipes I’m sharing from my new cookbook, The Sweet Side of Ancient Grains! It’s coming out next week and is all about 100% whole grain sweet treats. All of the recipes are created so that you can’t tell that they’re whole grain, which is especially helpful when you have stubborn kids or spouses who, like me, don’t like the taste of whole grains!
Several different ancient grains like buckwheat, quinoa and spelt are used throughout the book and all but a handful of the recipes include the option to use more common whole grains like white whole wheat flour or oats should you not like or have access to the ancient grains used. There’s also a good deal of gluten-free recipes in there, like this gluten-free strawberry rhubarb crumble.
I always try to make recipes dietary-friendly when possible so I tested this crumble with coconut oil for a dairy-free and vegan version and it’s just as delicious! Today’s recipe was adapted from a plum crumble in the book but with it being spring, I felt like a strawberry rhubarb version was in order.
If you can’t tell by the pictures, this crumble is pretty topping heavy – just the way I like it! You can easily use 50% more fruit if you want it a bit more balanced. And if rhubarb isn’t your favorite or if it’s not in season, just use more strawberries or another fruit. Just note that the baking time will likely be different. The plum version of this crumble only takes 25 minutes, while the strawberry rhubarb version took 40.
I was assuming that the tartness of the rhubarb would require that I add a little more sugar than most crumble recipes, so I took a gander at some other strawberry rhubarb crisp and crumble recipes. Most of them used double or even more sugar for the same amount of fruit that I used here. My strawberries hardly had any sweetness to them and I still found 1/4 cup to be enough. All that topping helps sweeten things quite a bit!
When baking anything with berries, I almost always add some lemon zest and extract but I thought I’d try something different with this crumble and added some almond extract. It adds a little something special, but lemon or more vanilla extract would also work!
Want to make something for a gluten-free friend but don’t want to invest in expensive gluten-free flours? This is the recipe for you! You just need some gluten-free oats and you’re good to go.
For more delicious gluten-free recipes, be sure to check out these Gluten-Free Samoa Cupcakes and these Gluten-Free Lava Cakes!
Gluten-Free Strawberry Rhubarb Crumble
Ingredients
For the fruit:
- 2 cups rhubarb cut into 3/4" pieces
- 2 cups strawberries hulled and cut into 3/4" pieces
- ¼ cup granulated sugar
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon cornstarch
- pinch of salt
For the topping:
- ¾ cup + 1 tablespoon 75 grams certified gluten-free oat flour*
- 1 ¼ cups 115 grams certified gluten-free rolled oats
- ⅔ cup 132 grams light brown sugar
- ⅔ cup 149 grams butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil**, melted and cooled slightly
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 1-quart, 8"x8" or another similar sized baking dish.
- In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt.
- Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
- In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
- Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
- Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
- Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.
Notes
- * To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.
- ** For a dairy-free or vegan version, use coconut oil.
- If you need this to be gluten-free, make sure all your products are certified gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this yesterday but added blueberries and peaches. I only used one cup of rhubarb and cut the pieces smaller ( I also drizzle RD the fruit with a little lemon juice before adding the topping) . I used Almond flour instead of oat and this recipe turned out fabulous. Will definitely make this again when we have anyone visiting who is gluten free.
Glad you enjoyed! Thanks for stopping by and sharing your feedback. Happy baking!
Jamie
Great recipe! My husband really enjoyed it! Very easy to put together. :)
So glad your husband enjoyed the crumble! Thanks for stopping by and sharing your feedback. Happy baking!
-Jamie
I discovered my body doesn’t like corn or corn starch. Do you recommend a specific replacement or will any starch work? I’m trying with arrowroot starch and fingers crossed.
Hello! I haven’t attempted this recipe with a substitution for the cornstarch, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
@Kristy, I used tapioca flour as a replacement for the cornstarch. It turned out amazing. You might want to look up the ratio, because you need more tapioca flour. I think I used 6 tablespoons instead of 4. Arrowroot should work out fine too.
Absolutely delicious and delightfully fuss free
So happy to hear you enjoyed the crumble, Fiona! Thanks so much for stopping by and leaving your feedback!
-Jamie
This is the best simple gluten free crumble I have ever made. I added a bit of ground pecans and halved the sugar.
So happy to hear you enjoyed the crumble! Thanks so much for stopping by and leaving your feedback!
-Jamie
I just used regular gluten free four instead of oat flour. We still thought it was yummy. I make this all the time.
So happy to hear you enjoy the recipe, Nancy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi, I was wondering if you can substitute the oat flour for normal all purpose gluten free flour
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Could almond flour work in this recipe? My daughter cannot have oats.
Rachel-
We have not tested this substitution, so I am not sure how it will turn out. If you give it a try, let us know. Thanks so much for stopping by!
-Jamie
Hi Erin,
I made this last summer and it was delicious; plan to make it again now that I’ve got lots of fresh rhubarb from the garden. I’m wondering if it could be made in advance and frozen for later? If so would you bake and cool it before freezing, or assemble the ingredients and freeze before baking?
Thanks!
Lauren
Hi Lauren! I haven’t tried it but I’m guessing that baking and cooling would be your best best. I’m so happy you enjoyed it and want to make it again!