Apple and Rhubarb Crisp (Gluten Free)
This Apple and Rhubarb Crisp features a bubbling, sweet-tart fruit filling under a golden, crunchy gluten free crumble topping. It is the easiest crowd-pleasing dessert you will make all season.
The Tart-Sweet Baked Dessert You Will Make on Repeat
There is something quietly magical about pulling a bubbling, golden crisp from the oven. The smell alone, warm cinnamon and caramelizing brown sugar swirling with tangy rhubarb and sweet apple, is enough to bring everyone into the kitchen. This Apple and Rhubarb Crisp is one of those desserts that feels both rustic and special at the same time, and the best part? It happens to be completely gluten free without tasting like it.
Whether you are working through a bumper crop of rhubarb from the garden, searching for reliable rhubarb recipes crisp-style, or just craving a warm, comforting dessert that does not require a lot of fuss, this recipe checks every box.
Using the right oats and gluten free flour blend makes a real difference in getting that signature gluten free crumble topping perfectly crunchy and golden. Always reach for certified gluten free rolled oats and a reliable 1-to-1 gluten free flour for the best results.
Why Apple and Rhubarb Are a Perfect Pair
Rhubarb on its own is fiercely tart, almost too much so. But paired with sweet, slightly floral apple, it finds its balance. The apple softens as it bakes and releases natural sweetness, mellowing the rhubarb's sharp edge into something complex and deeply satisfying.
This combination also gives you a filling with more body and texture than a straight rhubarb crisp. The apple slices hold their shape just enough to give each spoonful something to bite into, while the rhubarb melts into a jammy, ruby-red sauce underneath.
Chef's Tip: Granny Smith apples are the best choice here because their tartness complements the rhubarb rather than competing with it. Honeycrisp works beautifully too if you want a slightly sweeter result.
Building the Perfect Gluten Free Crisp Topping
The topping is the soul of any crisp, and this gluten free crisp topping does not cut corners. It uses:
- Certified gluten free rolled oats for that classic chewy-crunchy texture
- Gluten free 1-to-1 flour to bind the crumble into satisfying clusters
- Cold butter, worked in by hand, for those irresistible buttery pockets
- Brown sugar, cinnamon, and ginger for warmth and caramel depth
The key is keeping your butter cold. Warm butter blends in too smoothly and you lose the chunky, irregular crumble texture that makes a crisp so good. Work quickly with your fingertips, and stop while there are still visible pea-sized bits of butter in the mix.
This same topping works just as well if you want to make a strawberry rhubarb crumble or a simple berry crisp with whatever fruit you have on hand. It is one of the most versatile recipes in your baking repertoire.
A Dessert That Fits Every Season
Rhubarb is a spring and early summer treasure, which makes this crisp feel especially timely when it arrives at the farmers market. But frozen rhubarb works well here too, meaning you can bring this recipe to the table any time of year. Just thaw and drain the rhubarb well before using it to prevent a watery filling.
If you love the strawberry rhubarb flavor combination, simply swap the apples for fresh strawberries. Increase the cornstarch slightly to account for the extra moisture strawberries release, and you have a completely different but equally wonderful dessert from the same base recipe.
Ready to dig in? Here is everything you need to make it:
Apple and Rhubarb Crisp (Gluten Free)
This Apple and Rhubarb Crisp features a bubbling, sweet-tart fruit filling under a golden, crunchy gluten free crumble topping. It is the easiest crowd-pleasing dessert you will make all season.
Ingredients
- 4 rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 3 apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp recommended)
- 3/8 cup granulated sugar, for the fruit filling
- 1 1/2 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, such as Bob's Red Mill 1-to-1
- 1/2 cup brown sugar, packed
- 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 375 degrees F (190 degrees C). Lightly grease a 9x9-inch or 2-quart baking dish.
In a large bowl, combine the sliced apples and rhubarb pieces. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated. Pour the filling 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, brown sugar, cinnamon, ginger, and salt.
Add the cold cubed butter to the oat mixture. Use your fingertips to work the butter into the dry ingredients by pressing and rubbing until the mixture resembles coarse, clumpy crumbs with some pea-sized bits of butter remaining. Do not overwork it.
Scatter the crumble topping evenly over the fruit filling, covering it all the way to the edges.
Bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit filling is bubbling up 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.
Equipment
- 9x9-inch or 2-quart baking dish
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or your fingertips
- Whisk
- Cutting board and knife
Notes
Serving and Storing Your Apple Rhubarb Crisp
Serve this crisp warm, ideally within the first hour out of the oven when the topping is at its crunchiest. A scoop of good vanilla ice cream on top is non-negotiable in our kitchen, though a dollop of lightly whipped cream or a spoonful of thick Greek yogurt works beautifully too.
Leftovers keep refrigerated for up to 4 days. Reheat in a low oven to bring the topping back to life rather than reaching for the microwave. And if you are planning ahead for a dinner party, you can fully assemble the unbaked crisp the day before and slide it into the oven about an hour before you want to serve it. Easy, impressive, and entirely gluten free.
