Go Back

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