I’m not a frequent baker, but I adore a good Strawberry Rhubarb Crumble. With strawberry season here, this gluten-free version is the perfect, simple dessert to celebrate summer.
Why a Crumble?
My mom used to make a wonderful crumble, and I wanted to recreate it in a gluten-free way. If you prefer cooking to precise baking, a crumble is ideal — it’s forgiving, quick, and mainly involves tossing ingredients together.
Choosing your ingredients
Strawberries and rhubarb are a classic pairing for spring and early summer, but you can adapt this crumble to other fruits if you prefer. The filling and topping are straightforward: fresh fruit, a bit of sugar, lemon for brightness, and a buttery oat topping that stays crisp and comforting even without gluten.
Kitchen tools
You don’t need specialized equipment. A sturdy baking dish, mixing bowls, a wooden spoon for stirring and a slotted spoon for transferring the fruit are all that’s required. A skillet for toasting pecans and a small saucepan for melting butter help streamline the prep.
Good bakeware makes a difference in even the simplest recipes, but use what you have — the recipe is forgiving and easy to adapt to pans that fit the amount of fruit and topping you prepare.
Get baking!
This gluten-free Strawberry Rhubarb Crumble is simple, satisfying, and great to bring to summer gatherings. Below are the full recipe details, ingredients and instructions so you can make it at home.
Gluten-free Strawberry Rhubarb Crumble
5 from 1 review
- Author: Teri Turner
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free Strawberry Rhubarb Crumble is easy to prepare, wonderfully balanced between sweet and tart, and ideal for summer gatherings.
Ingredients
2 cups thinly sliced rhubarb
1 quart strawberries, quartered
¼ cup plus 2 tablespoons sugar, divided, plus more if needed
½ cup (one stick) plus 2 teaspoons unsalted butter, divided
½ cup pecans
2 tablespoons grated lemon zest
3 tablespoons cornstarch
1 tablespoon lemon juice
1 cup gluten-free old-fashioned rolled oats
¾ cup light brown sugar, packed
½ cup oat flour
½ teaspoon kosher salt
Vanilla ice cream, for serving
Instructions
1. Place the sliced strawberries in a medium bowl and the rhubarb in another. Divide the sugar between the two bowls (about 3 tablespoons each) and toss the fruit to coat. Let them sit for 20 minutes so some juices are released — this helps prevent an overly watery filling.
2. Preheat the oven to 350°F (175°C). Grease a 9 x 11-inch (or 8 x 11-inch) baking pan with 2 teaspoons of butter.
3. In a small dry skillet over low heat, toast the pecans, stirring occasionally, until fragrant and lightly browned, about 8 minutes. Remove, let cool slightly, and chop coarsely.
4. In a small saucepan, melt the remaining butter (about ½ cup or one stick) over low heat and set aside.
5. Using a slotted spoon, transfer the sugared strawberries and rhubarb into a medium bowl, leaving excess juice behind (save the juice for seltzer or a cocktail if you like). Stir in the lemon zest and cornstarch, then add the lemon juice and mix gently. Spoon the fruit mixture evenly into the prepared baking dish.
6. In a separate bowl, combine the oats, brown sugar, oat flour, chopped pecans and salt. Pour in the melted butter and stir until the mixture is evenly moistened. Spread the topping evenly over the fruit.
7. Bake until the filling is bubbling and the topping is golden, about 25–30 minutes, depending on how crisp you like it. Remove from the oven and let cool for about 10 minutes before serving.
8. Serve warm with a scoop of vanilla ice cream. The crumble also stores well covered at room temperature and is delicious at room temperature the next day.