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Easy Gluten-Free Strawberry Rhubarb Crisp Recipe with Coconut Sugar

gluten-free strawberry rhubarb crisp - featured image
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A quick and easy gluten-free dessert that perfectly balances tangy rhubarb and sweet strawberries with a crumbly coconut sugar topping. This crisp is a crowd-pleaser with a subtle caramel warmth and a comforting texture.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (about 450g / 1 lb)
  • 3 cups rhubarb, chopped into 1/2-inch pieces (about 375g / 13 oz)
  • 1/2 cup coconut sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup almond flour
  • 1/2 cup rolled oats (gluten-free certified if necessary)
  • 1/3 cup coconut sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, cold and cut into small cubes (or coconut oil for dairy-free)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the strawberries and rhubarb with coconut sugar, arrowroot powder, vanilla extract, and lemon juice. Toss gently until evenly coated.
  3. Transfer the fruit mixture into a 9×9-inch baking dish and spread evenly.
  4. In another bowl, mix almond flour, rolled oats, coconut sugar, cinnamon, and salt.
  5. Cut in the cold butter using a pastry cutter or two forks until the mixture is crumbly with pea-sized butter bits.
  6. Stir in the chopped nuts if using.
  7. Sprinkle the topping evenly over the fruit filling without pressing down.
  8. Bake for 35-40 minutes until the topping is golden brown and the fruit is bubbling. Tent with foil if the topping browns too fast.
  9. Remove from oven and let cool for at least 15 minutes before serving.

Notes

Keep the butter cold to ensure a crumbly topping. Use arrowroot or cornstarch to thicken the filling and avoid a soggy crisp. Let the crisp rest after baking to allow the filling to set. You can substitute almond flour with oat flour for nut-free version and use coconut oil instead of butter for dairy-free option. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: gluten-free, strawberry, rhubarb, crisp, dessert, coconut sugar, dairy-free option, nut-free option, easy recipe, seasonal dessert

Find it online: https://lirafood.com/easy-gluten-free-strawberry-rhubarb-crisp-recipe-with-coconut-sugar/