Apple and Rhubarb Crisp (Gluten Free)

The Spring Dessert You Did Not Know You Needed

If you have never paired apple and rhubarb together in a crisp, you are in for a real treat. The tartness of rhubarb and the sweet, gentle softness of apple create a filling that is genuinely more interesting than either fruit on its own. It bubbles into something jammy and fragrant in the oven, and when you spoon it out beneath that golden, crunchy gluten free crumble topping, it is the kind of dessert that makes people ask for the recipe immediately.

This is the crisp I make every spring the moment rhubarb appears at the farmers market. It is unfussy, comes together in under 30 minutes of prep, and works just as well for a casual weeknight dessert as it does for a dinner party. And because it uses a certified gluten free rolled oat and almond flour crumble, everyone at the table can enjoy it without compromise.

Why This Gluten Free Crumble Topping Works So Well

The secret to a great gluten free crisp is the topping. A lot of gluten free crisps end up with a topping that is either sandy, too soft, or tastes like cardboard. This one avoids all of that by combining certified gluten free rolled oats with blanched almond flour and cold butter. The oats give you that hearty, nutty chew. The almond flour adds richness and helps the topping bind into satisfying golden clusters.

Cold butter is non-negotiable here. Warm butter will make the topping greasy and flat. Work quickly with your fingertips and stop when you still have visible pea-sized chunks of butter in the mix.

The right tools and ingredients genuinely make a difference in a recipe like this, from a good baking dish that conducts heat evenly to certified gluten free oats that keep things safe for sensitive eaters.

Choosing Your Fruit

Not all apples are created equal for baking. Granny Smith apples hold their shape beautifully and add a nice tartness that complements the rhubarb. Honeycrisp apples are a slightly sweeter choice that still hold up well in the oven. Avoid Red Delicious or Fuji here as they tend to turn mushy.

For the rhubarb, look for firm, brightly colored stalks. Thinner stalks tend to be more tender and less fibrous. Always discard the leaves as they are toxic.

Chef's Tip: If your rhubarb tastes especially tart, increase the granulated sugar in the filling by 1 to 2 tablespoons. Taste a small piece raw and let your palate guide you.

This crisp also opens the door to some wonderful berry crisp variations. Swap one apple for a cup of strawberries and you have a stunning strawberry rhubarb crisp. Toss in some blueberries or raspberries for a berry crisp that feels entirely different but uses the same reliable crumble formula.

Tips for the Best Apple and Rhubarb Crisp

• Slice the rhubarb evenly so everything cooks at the same rate. Aim for pieces about half an inch thick.
• Do not skip the cornstarch. It absorbs the liquid that the fruit releases and turns it into a glossy, jammy sauce rather than a watery mess.
• Let it rest. Pulling it straight from the oven and diving in will give you soupy filling. Give it at least 15 minutes and it firms up beautifully.
• Make it ahead. Assemble the whole thing the night before, cover it, and refrigerate it unbaked. Pop it in the oven when you are ready.

Ready to make this gorgeous gluten free rhubarb crisp? Here is everything you need:

Apple and Rhubarb Crisp (Gluten Free)

This cozy Apple and Rhubarb Crisp features a bubbling, jammy fruit filling topped with a golden, gluten free crumble topping that rivals any classic. Easy to make, naturally gluten free, and absolutely irresistible warm from the oven.

Prep:20 mins

Cook:45 mins

Total:65 mins

Yield:6 servings

Cuisine:American

Yield: 6 servingsCalories: 310Protein: 3g

Carbs: 52gFat: 11gSat. Fat: 5gFiber: 4gSugar: 28gSodium: 95mg

Ingredients

Units

USM

Scale

1x2x3x

• 4 rhubarb stalks, trimmed and sliced into 0.5-inch pieces
• 3 apples, peeled, cored, and diced; Granny Smith or Honeycrisp work best
• 3/8 cup granulated sugar, for the 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, finely ground
• 1/2 cup brown sugar, packed; for the crumble topping
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed; use vegan butter to make dairy free

Instruction

1

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch or similar 2-quart baking dish.

2

In a large bowl, combine the sliced rhubarb, diced apple, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss well to coat evenly, then pour into the prepared baking dish and spread into an even layer.

3

In a separate medium bowl, mix together the gluten free rolled oats, almond flour, brown sugar, cinnamon, ginger, and salt until combined.

4

Add the cold cubed butter to the oat mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Do not overwork it.

5

Scatter the gluten free crumble topping evenly over the fruit filling, covering it completely.

6

Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling up around the edges.

7

Remove from the oven and allow to cool for at least 15 minutes before serving. This lets the filling thicken up slightly. Serve warm with vanilla ice cream or whipped cream.

Equipment

• 9x9-inch baking dish (or equivalent 2-quart dish)
• Large mixing bowl
• Medium mixing bowl
• Cutting board and knife
• Pastry cutter or fingertips for crumble
• Measuring cups and spoons

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or rewarm the whole dish in a 325 degree F oven for 15 minutes to revive the crispy topping. You can assemble the crisp up to 24 hours ahead and refrigerate unbaked. Add 5 extra minutes to the bake time if going straight from the fridge. For a dairy free version, swap the butter for cold vegan butter or solid coconut oil.

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Serving and Storing

Serve this warm with a generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of cold cream against the bubbling hot fruit filling is genuinely one of life's simple pleasures.

Leftovers keep covered in the refrigerator for up to 4 days. To reheat, a few minutes in a 325 degree F oven will bring the crumble back to life far better than a microwave. For longer storage, freeze the fully baked crisp for up to 2 months and thaw overnight in the fridge before reheating.

Whether you are searching for gluten free crisps, a reliable rhubarb recipes crisp base, or simply a dessert that tastes like spring in every bite, this apple and rhubarb crisp belongs in your regular rotation.