Apple and Rhubarb Crisp (Gluten Free)
This Apple and Rhubarb Crisp features a bubbling, tangy-sweet fruit filling topped with a golden gluten free crumble topping that is every bit as satisfying as the classic. It is the easiest, most comforting dessert you will make all season.
The Tangy, Bubbling Crisp You Have Been Waiting For
There is something almost magical about the combination of tart rhubarb and sweet, tender apple beneath a golden, crackly crumble topping. This Apple and Rhubarb Crisp is the dessert that disappears fastest at every potluck, every Sunday dinner, and every quiet weeknight when you just need something warm and comforting straight from the oven.
The best part? It is completely gluten free, and nobody will ever know. The crumble topping is so buttery, so perfectly crisp, and so deeply flavored with brown sugar and cinnamon that it rivals any classic version. Whether you are baking for someone with a gluten sensitivity or simply looking for a lighter, oat-based dessert, this recipe delivers every single time.
Rhubarb has a short season, which means when those bright pink stalks show up at the farmers market or grocery store, you want a recipe that truly does them justice. Apples are the perfect partner here. They add natural sweetness and body to the filling, balancing rhubarb's sharp, almost citrusy tang without masking it. The result is a fruit filling that bubbles up rich and jammy, with enough brightness to keep every bite interesting.
This recipe also happens to be one of the easiest gluten free crisps you will ever make. No fussy pastry, no chilling time, no special techniques required.
Using the right ingredients makes a real difference in gluten free baking. A quality certified gluten free oat and a reliable 1-to-1 gluten free flour blend are what give this crumble its satisfying texture without any gumminess.
Building the Perfect Gluten Free Crumble Topping
The crumble topping is where this recipe truly shines. It is what separates a good gluten free rhubarb crisp from an unforgettable one. Here is what makes it work:
- Certified gluten free rolled oats provide the bulk and that classic hearty texture
- Cold butter worked in by hand creates irregular clumps that bake up crispy and golden
- Brown sugar melts into deep, caramel-like pockets throughout the topping
- Cinnamon and ginger tie the topping to the spiced fruit filling below
Chef's Tip: Keep your butter as cold as possible right up until you use it. If your kitchen is warm, pop the cubed butter back in the freezer for 5 minutes before working it into the oat mixture. Cold butter is the single biggest factor in achieving a truly crispy gluten free crumble topping.
About the Fruit Filling
The filling comes together in minutes. You want your rhubarb cut into roughly half-inch pieces so they soften fully during baking without completely disappearing into the apples. A little cornstarch thickens the juices as everything cooks down, turning what would otherwise be a watery puddle into a luscious, glossy sauce that clings to each piece of fruit.
A squeeze of fresh lemon juice brightens everything up and keeps the apples from browning while you prep. Do not skip it.
If you are a fan of strawberry rhubarb recipes, this base filling is incredibly easy to adapt. Swap one apple for a cup of fresh strawberries and you have a stunning strawberry rhubarb crisp with almost no extra effort. The same gluten free crumble topping works perfectly over any berry crisp combination you can imagine.
Make It a Berry Crisp: Blueberries, raspberries, and blackberries all work beautifully here. Use about 4 cups of fruit total, adjust sugar to taste based on the sweetness of your berries, and bake as directed.
Ready to make it? Here is the full step-by-step recipe:
Apple and Rhubarb Crisp (Gluten Free)
This Apple and Rhubarb Crisp features a bubbling, tangy-sweet fruit filling topped with a golden gluten free crumble topping that is every bit as satisfying as the classic. It is the easiest, most comforting dessert you will make all season.
Ingredients
- 4 rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 3 apples, peeled, cored, and sliced thin (Granny Smith or Honeycrisp recommended)
- 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 gluten free all-purpose flour blend, such as Bob's Red Mill 1-to-1
- 1/2 cup brown sugar, packed, light or dark
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold, cut into small cubes
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch or similar 2-quart baking dish.
In a large bowl, combine the sliced apples, rhubarb pieces, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss well until every piece is evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
In a separate medium bowl, whisk together the gluten free rolled oats, gluten free flour blend, brown sugar, cinnamon, ginger, and salt.
Add the cold cubed butter to the oat mixture. Using your fingertips or a pastry cutter, work 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.
Scatter the crumble topping evenly over the fruit filling, covering it all the way to the edges of the dish.
Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling visibly around the edges.
Remove from the oven and let the crisp rest for at least 10 minutes before serving. This allows the filling to thicken slightly. Serve warm with vanilla ice cream or whipped cream.
Equipment
- 9x9-inch baking dish (or 2-quart equivalent)
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fingertips
- Whisk
- Vegetable peeler
- Sharp knife and cutting board
Notes
Serving, Storing, and Variations
Serve this crisp warm, ideally within 20 minutes of pulling it from the oven, with a generous scoop of vanilla ice cream melting over the top. Lightly sweetened whipped cream is a close second.
Leftovers keep in the refrigerator for up to 4 days. The topping will soften as it sits, so reheat in a 325 degrees F oven for 15 minutes to bring back the crunch. The crisp also freezes well for up to 2 months.
Variations worth trying:
- Strawberry Rhubarb Crisp: Replace one apple with 1 cup of halved fresh strawberries
- All-Rhubarb Crisp: Use 5 to 6 stalks of rhubarb and increase sugar to 0.5 cup
- Dairy-Free Version: Substitute cold refined coconut oil or a vegan butter stick in equal measure
However you make it, this Apple and Rhubarb Crisp is the kind of recipe that earns a permanent spot in your seasonal rotation.
