Rhubarb, Blackberry & Strawberry Crisp

Blackberries and strawberries pair beautifully for this gluten and dairy free rhubarb crisp.


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The classic strawberry rhubarb crisp was all I craved when I pregnant with Vera, my oldest daughter. It was summer time in Ontario and I could whip down the road to a local fruit and veggie stand and pick up fresh strawberries and rhubarb every few day. I would eat multiple bowls every day. I could not get enough!

Strawberry rhubarb crisp still holds a special place in my heart but now I’m kicking it up a few notches with the addition of blackberries.

This recipe is both gluten and dairy free for all to enjoy!

What you’ll need to make the Gluten Free Rhubarb, Strawberry and Blackberry Crisp

For the fruit mix you’ll need rhubarb, strawberries, blackberries, coconut sugar, lemon juice and oat flour . If you can’t get your rhubarb and berries fresh, then frozen will do just as well.

For the crisp you’ll need oat flour, almond flour, coconut sugar, salt, coconut oil, cinnamon, cardamom and oats.

Notes on the ingredients

For the oat flour, I simply freshly grind some steel cut oats for the recipe. Alternatively you can buy oat flour.

Coconut sugar is often my sweetener of choice for baked goods for a few reasons. Firstly, it is a 1:1 coconut sugar to refined sugar making it any easy swap out in baking.

Secondly, it contains some fiber, helping to reduce that massive blood sugar spike. It is also is less processed than white sugar.

However it is still sugar and should be enjoyed sparingly.

Print Recipe

Gluten Free Rhubarb, Strawberry and Blackberry Crisp

You’ll love this delicious healthy version of a Rhubarb Strawberry and Blackberry Crisp for a snack, dessert or even breakfast!
Prep Time15 mins
Cook Time40 mins
Resting Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: blackberry, crisp, dairy free, gluten free, rhubarb, strawberry
Servings: 6 servings
Author: Nyla

Ingredients

Fruit Mix

  • 1 cup rhubarb cut into pieces
  • 2 cups strawberries sliced
  • 1 cup blackberries
  • 1 tbsp lemon juice
  • 1/4 cup coconut sugar
  • 1 tbsp oat flour

Crisp

  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon ground
  • 1/4 tsp cardamom ground
  • 1/2 tsp salt
  • 1/4 cup coconut oil cold
  • 1/2 cup steel cut rolled oats

Instructions

Equipement Needed

  • 1. 7 x 10 baking dish
    2. One large bowl
    3. One medium bowl
    4. Pastry blender

Directions

    Fruit Mix

    • 1. Preheat the oven to 400°F
      2. In a large bowl add the cut rhubarb, strawberries and blackberries 
      3. Add the coconut sugar, 1 tbsp oat flour and lemon juice to the fruit mixture and stir together
      4. Place fruit mix into your baking dish

    Crisp

    • 1. Combine the oat flour, almond flour, coconut sugar, cinnamon, cardamom and salt in a medium bowl
      2. Cut in the coconut oil using a pastry blender until it makes a fine crumb in the flour mixture
      3. Add in the oats and stir to combine 
      4. Place the crisp on top of the fruit mixture in the baking dish
      5. Bake for 40 minutes, until the crisp is nicely browned 
      6. Remove from oven and let cool for 15 minutes

    Notes

    Once cooled, keeps in the fridge for about 5 days

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