Apple and Rhubarb Crisp (Gluten Free)
This cozy Apple and Rhubarb Crisp features a bubbling sweet-tart fruit filling beneath a golden, gluten free crumble topping. Ready in under an hour and perfect for any season.
The Fruit Crisp You Will Make on Repeat This Season
There is something wonderfully honest about a fruit crisp. No fussy pastry dough, no blind baking, no stress. Just a bubbling, sweet-tart fruit filling tucked under a buttery, golden crumble topping that comes together in minutes. This Apple and Rhubarb Crisp is that dessert. It is the kind of thing you throw together on a weeknight and somehow still impress everyone at the table.
Rhubarb has a sharp, almost floral tartness that plays off sweet apples in the most satisfying way. Where a straight-up gluten free rhubarb crisp can lean a little too tart for some palates, the apple softens everything beautifully. The result is a filling that is jammy, fragrant, and perfectly balanced.
Using the right oats and flour matters more than you might think for a truly great gluten free crumble topping. Certified gluten free oats give you that hearty chew and golden color, while blanched almond flour adds a subtle richness that regular gluten free flour blends often lack. Getting these two ingredients right is the difference between a sad, dusty topping and one that people quietly pick off the edges of the pan.
Why This Gluten Free Crumble Works So Well
The secret to a knockout gluten free crumble is cold butter and restraint. You want to work the butter into the oat mixture just until it forms coarse, shaggy clumps. Those uneven pockets of butter are what bake up into crispy, irregular nuggets of topping rather than a uniform, sandy crust.
A little ground ginger alongside the cinnamon is the move here. It adds a quiet warmth that makes this taste more complex without tasting spiced. People will not be able to put their finger on it, but they will definitely notice.
Chef's Tip: Do not skip the resting time after baking. Ten to fifteen minutes out of the oven lets the cornstarch in the filling finish its job. Serve too soon and the filling will be soupy. Give it a few minutes and it will be perfectly spoonable.
Rhubarb Crisp Variations Worth Trying
Once you have this base down, the variations practically write themselves.
- Strawberry Rhubarb Crisp: Swap the apples for 2 cups of halved fresh strawberries. This is one of the most beloved strawberry rhubarb recipes for good reason. The berry sweetness is a natural match for rhubarb's bite.
- Berry Crisp: Use a mix of blueberries, raspberries, and blackberries in place of the apple. Reduce the sugar in the filling by a tablespoon since berries tend to run sweeter.
- Strawberry Rhubarb Crumble: Use the same swap as above but press a slightly thicker layer of topping over the fruit for more of a crumble ratio.
All of these gluten free crisps follow the same method, so once you are comfortable with the technique, you can riff endlessly based on what is in season.
Ready to make it? Here is the full step-by-step recipe:
Apple and Rhubarb Crisp (Gluten Free)
This cozy Apple and Rhubarb Crisp features a bubbling sweet-tart fruit filling beneath a golden, gluten free crumble topping. Ready in under an hour and perfect for any season.
Ingredients
- 4 rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 3 apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work best)
- 3/8 cup granulated sugar, for the fruit filling
- 2 tbsp cornstarch
- 1 tsp vanilla extract, pure
- 1 tbsp lemon juice, freshly squeezed
- 1 cup gluten free rolled oats, certified gluten free
- 1/2 cup almond flour, blanched
- 3/8 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 5 tbsp unsalted butter, cold, cut into small cubes
Instruction
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking dish or a similar-sized cast iron skillet.
In a large mixing bowl, combine the sliced apples and rhubarb pieces. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated, then pour into the prepared baking dish.
In a separate medium bowl, stir together the gluten free rolled oats, almond flour, brown sugar, cinnamon, ginger, and salt until combined.
Add the cold cubed butter to the oat mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized bits of butter remaining. Do not overwork it.
Scatter the crumble topping evenly over the fruit filling, covering it all the way to the edges.
Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling up around the edges.
Remove from the oven and let the crisp cool for at least 10 to 15 minutes before serving. This allows the filling to set slightly so it is not too runny when spooned.
Equipment
- 9-inch baking dish or cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fingertips
- Sharp knife and cutting board
- Citrus juicer
Notes
Serving and Storing
Serve this crisp warm with a generous scoop of vanilla ice cream or a spoonful of cold whipped cream. The contrast of warm fruit and cold cream is everything.
Leftovers keep in the fridge for up to 4 days and reheat beautifully. The topping softens slightly after the first day but the flavors actually deepen, making day-two portions genuinely excellent. If you want to preserve some crunch, a quick 10 minutes in a 325 degree oven does the trick better than the microwave.
