This healthy strawberry rhubarb crisp with almond and coconut flour is the perfect way to use up fresh rhubarb and strawberries. Juicy strawberries and tart rhubarb are baked between two layers of a nutty, gluten-free crumble mixture for the perfect combination of sweet and tart. It’s one of our favorite early summer desserts! (Gluten-free, vegan, & refined sugar-free)
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Gluten Free Strawberry Rhubarb Crisp Recipe
Rhubarb is most abundant in early summer, which just happens to coincide with strawberry season! I’m always on the hunt for healthy rhubarb recipes to put it to good use. This healthy strawberry rhubarb crisp is one of the best ways to use up that rhubarb since everyone loves it.
You get that classic flavor combination – sweet strawberries and tangy rhubarb – plus, the the coconut and almond flour crumble topping tastes similar to sugar cookies with a subtly sweet, nutty flavor. Serve it up with whipped or a scoop of vanilla ice cream for one delicious summer dessert!
For more fruit crumble recipes like this healthy rhubarb crisp, try this no bake apple crumble, my healthy apple crisp without oats, or this delicious peach crisp with oats.
Why We Love This Sugar-Free Rhubarb Crisp
- The almond flour and coconut flour are a good source of healthy fats and fiber, plus lower in refined carbohydrates
- Free of refined sugar, using natural sweeteners and fresh fruit instead
- The strawberries and rhubarb add an additional burst of vitamin C, fiber, and vitamin K
- Naturally gluten-free and vegan, so perfect for those who have specific dietary needs!
- Low effort dessert ready to bake in about 15 minutes
Ingredient Notes
For the Gluten-Free Crumble Topping
- Almond & coconut flour: Unlike your typical crisp, this healthy rhubarb crumble is made without the traditional oat mixture on top. Instead, the crumble topping is made with almond and coconut flour, which provides a nice nutty flavor and also makes this dessert gluten-free.
- Maple syrup: Adds sweetness while avoiding the brown sugar normally used. Use 100% pure maple syrup or sub in honey if you prefer.
- Coconut oil: Helps the crumb topping form that crumbly texture when baked. This replaces the traditional butter that is usually added and also contributes a nice flavor.
For the Fruit Filling
- Fresh strawberries and raw rhubarb stalks: Ideally, use fresh berries rather than frozen. You can generally use fresh and frozen rhubarb interchangeably. Dice the strawberries and rhubarb into pieces that are roughly the same size to ensure that it all cooks evenly.
- Cornstarch: To thicken the fruit filling. You can also use tapioca or arrowroot starch.
How to Make Strawberry Rhubarb Crisp with Almond Flour
- First you’ll need to combine the crumble mixture, which consists of almond and coconut flour, melted coconut oil, maple syrup, vanilla extract and salt.
- Next, mix the sliced strawberries, cubed rhubarb pieces, maple syrup and corn starch together in a medium bowl. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
- Grease an 8×8 inch baking dish and press half of the crumble mixture into the bottom of the dish with the back of a spoon or spatula. I like to do this to get an even layer of the crumb mixture on both the bottom and top so that it envelopes the strawberry rhubarb filling.
- Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
- Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
- Place it in the oven set at 350 degrees F for 30 minutes. Allow to cool before serving. Enjoy!
Check out the recipe card below for the full printable recipe!
Expert Tips
- When pressing the crumble mixture into the bottom of the dish, you may wish to wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- If your topping starts to brown too quickly, place some foil over top of the baking dish.
- Allow the crumble to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. It will thicken up slightly as it sits.
How to Store
The great thing about this crumble is that it keeps really well in the fridge. You can keep it in the fridge for up to four days.
You can enjoy the crumble cold, or reheat it in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through.
To freeze
You can freeze this crumble either baked or unbaked for up to 3 months.
Unbaked: Make the recipe up to the point of baking. Cover the dish with foil or plastic wrap and place in a freezer bag or container. Thaw in the fridge overnight before baking as per the recipe.
Baked: Let the crumble cool completely before covering with foil or saran wrap and place in a freezer bag or container. Either thaw in the fridge overnight and reheat in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through, or warm from frozen at the same temperature for around 40 minutes.
Recipe FAQs
If your rhubarb is fairly young, there is no need to peel it. However, if it is tougher and more fibrous, you may want to peel it so that it’s easier to eat, but it’s not essential. Just give it a good wash and you’re good to go.
If your rhubarb is green instead of ruby red, no need to worry. There are many different varieties of rhubarb out there, each with their own color and subtle flavor variations. Whether you have green or red rhubarb, the flavor will be about the same!
Serving Suggestions
There are a few different options for serving this healthy strawberry rhubarb crisp. You can serve it warm, cold or at room temperature (I’ve tried it each way and it tastes equally good!)
It also tastes great topped with additional fresh strawberries, regular or coconut whipped cream, a side of vanilla or coconut ice cream, plain or vanilla Greek yogurt, or topped with a sprinkle of sliced almonds for some crunch!
More Strawberry Recipes
- Strawberry Banana Pancakes
- Strawberry Mocktail
- Strawberry Cheesecake Cups
- Mini Strawberry Muffins
- Strawberry Chia Jam
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Strawberry Rhubarb Crisp {Gluten-free, Low Sugar}
Video
Ingredients
For the crumble mixture:
- 2 cups almond flour
- 1/2 cup coconut flour
- 6 tablespoons maple syrup
- 4 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the strawberry rhubarb mixture:
- 2 cups thinly sliced strawberries
- 2 cups thinly sliced rhubarb
- 1/2 cup maple syrup
- 1 tablespoon cornstarch (can also sub in tapioca or arrow root starch)
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking dish.
- Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
- Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
- Press half the crumble mixture into the bottom of the greased baking dish with the back of a spoon or spatula.
- Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
- Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
- Place it in the oven and bake for 30 minutes or until the crumb mixture on the top is golden.
- Let it cool for at least half an hour before serving. Serve by itself or with regular or coconut whipped cream or ice cream if desired.
Notes
- Dice the strawberries and rhubarb into pieces of roughly the same size to ensure that it all cooks evenly.
- When pressing the crumble mixture into the bottom of the dish, wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- All ovens are different! If your topping starts to brown too quickly, place some foil over top of the baking dish.
- Allow to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. Letting it sit will allow the mixture to thicken up slightly.
Recipe Variations
- Use a different fruit: Use a mixture of berries instead of just strawberries.
- Switch up the sweetener: Use honey instead of maple syrup for the sweetener. You can use coconut sugar, but I prefer a liquid sweetener to help bind the crisp topping together.
- Make it completely sugar-free: Use your favorite liquid sugar substitute.
- Add some extra flavor: Add in a bit of cinnamon to the crumble mixture for a warmer flavor. A little lemon or orange zest works great, too! Fresh ginger can add a nice cleansing note to balance everything out.
Nutrition
This recipe was originally posted May 2019 and was updated May 2024 to include more helpful tips. The text, formatting and photos were updated again in June 2025.
We loved this dessert! We made it three times this past summer. I now trying your apple crisp!
That’s amazing – so happy you loved it! Hope you enjoy the apple crisp too :)
First time making and I do like it, needed to bake closer to 50 minutes with foil on top to not burn. Next time I’d use a 9×9 pan to spread it out more. But definitely a nice dessert for GF and AI compliant for me.
Glad you enjoyed the recipe and that it worked for your dietary needs! I appreciate the feedback :)
FANTASTIC!!!! I will be using this recipe very often!!
Thanks for the feedback Jennifer! So glad you enjoyed the recipe!