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Strawberry Raspberry Rhubarb Crisp

Course Dessert


Filling Ingredients

  • 3 ½ cups rhubarb sliced
  • 1 cup strawberries sliced
  • 1 cup raspberry sliced
  • ½ cup sugar*
  • 3 tbsp gluten-free flour

Topping Ingredients

  • 1 cup gluten-free flour
  • ¾ cup gluten-free rolled oats
  • cup sugar
  • cup packed brown sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup dairy-free butter cold


  • Preheat oven to 350 degrees. Coat an oval baking dish with cooking spray.
  • In a large bowl, combine rhubarb, strawberries, raspberries, sugar and flour until well mixed.
  • Add the fruit mixture to your prepared baking dish and set aside.
  • Combine the topping ingredients to the same bowl as the fruit mixture. Stir together the flour, oats, sugars, cinnamon and salt until well combined.
  • Cut butter into small pieces, add to flour mixture and use a pastry cutter or your hands to incorporate the butter to create a crumb mixture.
  • Spoon the crumb mixture evenly over the filling.
  • Bake in the oven for 30 - 45 minutes, until the topping starts to brown and fruit filling is starting to bubble on the sides.
  • Let cool for 10 minutes and serve with dairy-free coconut cool whip or ice cream.


*If you like your crisps on the sweeter side, use 3/4 cup to 1 cup of sugar.