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
- 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
- 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
- 1. 7 x 10 baking dish2. One large bowl3. One medium bowl4. Pastry blender
- 1. Preheat the oven to 400°F2. 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 together4. Place fruit mix into your baking dish
- 1. Combine the oat flour, almond flour, coconut sugar, cinnamon, cardamom and salt in a medium bowl2. Cut in the coconut oil using a pastry blender until it makes a fine crumb in the flour mixture3. Add in the oats and stir to combine 4. Place the crisp on top of the fruit mixture in the baking dish5. Bake for 40 minutes, until the crisp is nicely browned 6. Remove from oven and let cool for 15 minutes