Strawberry Rhubarb Crisp (grain + gluten free)

A simple strawberry and rhubarb crisp topped with a grain-free crumble topping. Full of fresh fruit, this crisp is a a classic summer dessert. Just serve it with yogurt or vanilla ice cream! Recipe by Moriah Sawtelle.

Strawberry Rhubarb Crisp (grain + gluten free)

Strawberry Rhubarb Crisp (grain + gluten free)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 311kcal

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Crisp filling:

  • 1.5 lbs strawberries quartered
  • 2 cups of rhubarb sliced into 1-inch pieces
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 2 Tbsp organic cane sugar
  • 1 Tbsp tapioca starch

Crisp Topping:

  • 2/3 cup cassava flour
  • 2 Tbsp coconut flour
  • 1/3 cup organic cane sugar
  • ½ tsp salt
  • ¼ cup coconut oil
  • ½ cup slivered almonds


  • Preheat the oven to 350°F and grease an 8- or 9-inch baking dish with coconut oil or olive oil.
  • In a large bowl, mix strawberries, rhubarb, lemon juice, vanilla, sugar, and tapioca starch. Pour the strawberry mixture into the prepared dish.
  • In a separate bowl stir together cassava flour, coconut flour, sugar, and salt.
  • Add the coconut oil and use a fork to cut it into the flour mixture until well-mixed and crumbly. Stir in the almonds.
  • Sprinkle the crumble mixture evenly over the strawberry filling.
  • Place in the oven and bake for 45-50 minutes, or until fruit is bubbly and the top is golden.
  • Allow to cool for 10 minutes, then serve and enjoy!


Serving: 1  Serving | Calories: 311kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Sodium: 1999mg | Fiber: 6g | Sugar: 22g | Vitamin C: 71mg

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