Gluten Free Strawberry Rhubarb Crumble

There’s something magical about the combination of sweet strawberries and tart rhubarb, and when you mix them into a delicious crumble, you have the perfect dessert. This Gluten Free Strawberry Rhubarb Crumble is more than just a recipe; it’s a nostalgic journey back to my childhood summers spent in my grandmother’s kitchen. She would always whip up this delightful treat, filling the house with the warm aromas of baked fruit and sweet spices. I can still picture her carefully measuring out the ingredients, her hands dusted with flour and sugar, laughing as she shared stories from her youth while we waited for the crumble to bake. Now, as I recreate this family favorite, I feel a deep connection to those sweet memories, and I can’t wait to share them with you. This dessert is perfect for spring gatherings or as a simple weeknight treat to brighten your day.

One of the reasons I love this recipe is that it’s incredibly versatile. You can enjoy it warm with a scoop of ice cream or serve it cold with a dollop of whipped cream. No matter how you serve it, this crumble offers a delightful combination of textures: the tender fruit filling and the crispy, buttery topping make each bite a celebration of flavor.

What’s In This Gluten Free Strawberry Rhubarb Crumble

The ingredients in this crumble are a harmonious blend of flavors and textures that come together beautifully. The rhubarb adds a tangy bite, while the strawberries bring sweetness and juiciness. Combined with the nutty oat flour and rolled oats, the topping provides a satisfying crunch that contrasts perfectly with the tender fruit filling.

• 2 cups rhubarb, cut into 3/4″ pieces: Fresh, tangy, and crisp, rhubarb adds a signature tartness to the crumble.
• 2 cups strawberries, hulled and cut into 3/4″ pieces: These sweet, juicy berries balance out the tartness of the rhubarb, creating a harmonious flavor.
• ¼ cup granulated sugar: This adds sweetness to the fruit filling, enhancing its natural flavors.
• ¾ teaspoon almond extract: A hint of almond flavor enhances the crumble, adding depth to the taste.
• ½ teaspoon vanilla extract: Vanilla adds warmth and richness to the overall flavor profile.
• 1 tablespoon cornstarch: This thickens the fruit filling, helping it hold together when baked.
• pinch salt: A touch of salt enhances all the flavors in the crumble.
• ¾ cup + 1 tablespoon gluten-free oat flour: This is the base for the crumble topping, providing a nutty flavor and crisp texture.
• 1 ¼ cups gluten-free rolled oats: These add texture and heartiness to the crumble topping.
• ⅔ cup light brown sugar: Brown sugar adds moisture and a deep caramel flavor to the topping.
• ⅔ cup butter or 1/2 cup + 1 tablespoon coconut oil, melted and cooled slightly: This provides richness and helps bind the crumble topping together.
• ¼ teaspoon salt: Again, this enhances the flavors and balances the sweetness.

Making This Gluten Free Strawberry Rhubarb Crumble

Making this crumble is a delightful experience that fills your kitchen with mouthwatering aromas. The process is straightforward, and in just a few simple steps, you’ll have a warm, comforting dessert ready to share with family and friends. Let’s dive into the delightful journey of creating this Gluten Free Strawberry Rhubarb Crumble.

1. Preheat your oven to 350°F (about 175°C). This temperature is perfect for allowing the crumble to bake evenly, resulting in a crispy topping and bubbling fruit filling. Grease a 1-quart, 8″ x 8″ baking dish with butter or cooking spray to prevent sticking.
2. In a large mixing bowl, combine the granulated sugar, almond extract, vanilla extract, cornstarch, and a pinch of salt. Mix these ingredients thoroughly to ensure all flavors meld together. This mixture is the key to enhancing the sweet and tangy notes of the fruit.
3. Add the chopped rhubarb and strawberries to the sugar mixture. Gently stir until the fruit is well coated. Allow it to sit for at least 10 minutes. This resting time helps draw out the juices from the fruit, making the filling even more flavorful.
4. While the fruit is resting, prepare the topping. In another large mixing bowl, combine the oat flour, rolled oats, brown sugar, the melted butter (or coconut oil), and another pinch of salt. Stir until the mixture is well combined and crumbly. This crumbly texture is essential for a perfect crumble topping.
5. Next, spoon the fruit mixture into the greased baking dish, spreading it evenly across the bottom. This ensures that every bite has the perfect amount of fruit filling.
6. Now, take the crumble topping and sprinkle it generously over the fruit layer. Covering the fruit completely helps lock in moisture, ensuring the filling remains juicy while the topping becomes golden brown.
7. To prevent any spills from making a mess in your oven, place the dish on a baking sheet. This will catch any drips that could occur while baking.
8. Now it’s time to bake! Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Keep an eye on it as it bakes; the topping should become firm, and you’ll notice the fruit bubbling through the edges.
9. After about 25 to 30 minutes, the topping may appear quite runny. Don’t worry! It will firm up in the last 10 to 15 minutes of baking. The filling might also look runny while warm, but it will thicken as it cools.
10. Once done, remove the crumble from the oven and allow it to cool for about 30 minutes. This cooling time helps the filling set further. Serve it warm or at room temperature. This crumble can be covered and stored at room temperature for up to 2 days, but it’s usually gone much quicker!

Tips and Variations

When it comes to making the perfect crumble, I always have a few tips up my sleeve. These suggestions not only enhance the flavor but also ensure you get the best texture and experience from your Gluten Free Strawberry Rhubarb Crumble.

• Storage: Keep any leftovers in an airtight container at room temperature for up to 2 days. If you have a lot left, you can refrigerate it to extend its freshness.
• Freezing: Yes, you can freeze this crumble! Just cover it tightly with plastic wrap and foil, and it can last up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight, then reheat in the oven.
• Pairing: This crumble is delicious when served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Flavor variations: Try adding spices like cinnamon or nutmeg to the topping for an extra flavor dimension.
• Fruit mix: Feel free to mix it up! Other fruits such as blueberries or apples can complement the rhubarb beautifully.

Serve This Gluten Free Strawberry Rhubarb Crumble With

• Vanilla ice cream: This traditional pairing takes the crumble to the next level, balancing the tartness of the fruit with creamy sweetness.
• Fresh whipped cream: A dollop on top adds a light and airy contrast to the crumble.
• Fruit sauce: Drizzle a homemade berry sauce over individual servings to elevate the presentation and flavor.
• Coffee or tea: Serve with a warm beverage to balance the sweetness and enhance the dessert experience.
• Summer picnics: This crumble makes a great addition to any summer gathering, perfect for serving outdoors.
• Spring celebrations: Ideal for Easter brunch or springtime family gatherings, this crumble is a crowd-pleaser.

FAQ

Conclusion

This Gluten Free Strawberry Rhubarb Crumble is a heartwarming dessert that brings the joy of spring into your home. With its delightful combination of sweet and tart flavors, it’s truly a dish that everyone can enjoy. I encourage you to try this recipe, whether for a special occasion or simply to satisfy your sweet tooth. You won’t regret the comforting warmth that this crumble brings to your table!

Gluten Free Strawberry Rhubarb Crumble

The ultimate comfort food, this Gluten Free Strawberry Rhubarb Crumble is perfect for any occasion. With its sweet and tangy filling and crispy topping, it will satisfy all your dessert cravings. Try this easy recipe tonight and delight your family with a taste of spring!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 10 servings

Calories 260 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Frying Pan
• Oven

Ingredients

  

• 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 salt
• ¾ cup + 1 tablespoon gluten-free oat flour
• 1 ¼ cups gluten-free rolled oats
• ⅔ cup light brown sugar
• ⅔ cup butter or coconut oil melted and cooled slightly
• ¼ teaspoon salt

Instructions

 

• Preheat your oven to 350°F (about 175°C). Grease a 1-quart, 8" x 8" baking dish with butter or cooking spray.
• In a large mixing bowl, combine the granulated sugar, almond extract, vanilla extract, cornstarch, and a pinch of salt. Mix these ingredients thoroughly.
• Add the chopped rhubarb and strawberries to the sugar mixture. Stir gently and let it sit for at least 10 minutes.
• In another large mixing bowl, combine the oat flour, rolled oats, brown sugar, melted butter (or coconut oil), and another pinch of salt. Stir until well combined.
• Spoon the fruit mixture into the greased baking dish, spreading it evenly across the bottom.
• Sprinkle the crumble topping generously over the fruit layer.
• Place the dish on a baking sheet and bake for 40 to 45 minutes.
• Once done, remove from the oven and allow to cool for about 30 minutes before serving.

Notes

• Tip 1: To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.
• Tip 2: For a dairy-free or vegan version, use coconut oil.
• Tip 3: If you need this to be gluten-free, make sure all your products are certified gluten-free.

Keyword Easy Crumble Recipe, Gluten Free Crumble, Spring Desserts, Strawberry Rhubarb Dessert

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.