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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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This was amazing! Made exactly to recipe, and the almond extract is wonderful in it…
I’m so happy you enjoyed it, Suzy! Thanks for your comment!
This looks so yummy!!! I want to try it. Could I use all purpose flour instead of oat flour? I don’t have oat or wheat flour on hand. Do you think the all purpose would be okay?
Hi, Megan! I think the all purpose flour would be just fine. Let me know how you like it!
Megan-
I checked with Erin on AP switch, she actually said that if someone doesn’t have oat flour, they can “grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour. This would be a better option than AP flour for this particular recipe. I should have checked first. Thanks!
-Jamie
Hi Jamie!
Thanks so much for this recipe, my husband eats GF and this is a perfect desert. I made it twice already, both times friends were coming over for dinner. They loved it! Sadly the rhubarb has gone now from our garden, maybe other fruit will work fine as well. I used less sugar in the topping the second time and it still tasted wonderful.
Regards from the Netherlands!
I’m so glad you and your husband enjoyed it, Carien! All the best to you!
How would you adapt for frozen strawberries? Thanks!
Hi, Jeanne! I don’t think you need to really adapt this too differently if you want to use frozen strawberries. Keep the strawberries frozen and just continue with the recipe. Let me know how it goes!
I made this once with coconut oil for friends with dairy allergy , they gave rave reviews. Today I’m making it with just rhubarb, and butter because my mom can’t eat anything with fruit and is also gluten free. I’m sure it will be delicious.
I hope everyone enjoys it, Kathy!
Erin, I absolutely love this recipe and the only thing I changed is I used quick tapioca for a thickener instead of the cornstarch. I used the Coconut Oil instead of the Butter option that you provided in the recipe. So delicious and I didn’t feel it was too sweet with the amount of sugars because the rhubarb is so tart. Very lovely recipe. Thank you for sharing. I am saving it to my tried and true board on pinterest and making it a second time for a party this 4th of July weekend. ♥
Hi Tania! I’m so sorry I didn’t see your comment until now. I’m thrilled that you enjoyed the crumble and didn’t find it too sweet! Your tapioca sub sounds great – I’ll have to try that. Thanks for your comment and for pinning!
made this last night with the Rhubarb from yard and strawberries sold on the street in my downtown. best I’ve ever made. it was gone in a flash! easy and yummy! the only change i had was the corn starch. I didn’t have any so I used arrowroot flour.
I’m so glad you liked it, Carole!
I just made this and it was amazing! I made a couple of changes because we don’t eat a lot of sugar. I increased the fruit to 2 1/2 cups each. For the topping, I used almond flour, decreased the brown sugar to 1/2 cup and added 1/2 cup of chopped almonds. Even with the changes, still plenty sweet and delicious.
Wow! I’m impressed with your changes. :) Did you use the same amount of flour? I’d love to try your version! Thanks for your comment and your tips.
Omg, I made this and it is awesome, so so good! Instead of rhubarb, I made it with blueberries though. Thank you for the recipe.
I’m so happy that you liked it! A blueberry version sounds great. I’ll have to try that! Thanks so much for your feedback. :)
Would LOVE a bite right now!!
Me, too, Rachel. ;) I made this a while back and now can’t find rhubarb anywhere. So strange!