Vegan Gluten-Free Rhubarb Crisp with Oat Topping
A tender rhubarb crisp featuring tart rhubarb beneath a golden oat crumble topping. This plant-based version uses coconut oil and gluten-free flours to create the perfect balance of sweet and tangy flavors. The cornstarch helps thicken the filling while rolled oats and almond flour provide textural contrast in the crisp topping. Ideal for spring gatherings or as a comforting dessert, this crisp develops the best flavor when allowed to cool and the juices set properly.
Ingredients
- 6 cups chopped rhubarb, if using frozen, rinse briefly under cold water
- ⅝ cup cane sugar, ensure organic for vegan-friendly
- 3 Tbsp cornstarch
- ⅛ tsp sea salt
- ½ cup rolled oats, ensure gluten-free as needed
- ¼ cup almond flour
- ¼ cup gluten-free flour blend
- 2 Tbsp cane sugar, ensure organic for vegan-friendly
- ¼ cup melted coconut oil or vegan butter, use refined coconut oil to avoid coconutty flavor
- vegan vanilla ice cream(optional)
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine chopped rhubarb, sugar, cornstarch, and sea salt in large mixing bowl and stir to coat
- 3
Place rhubarb mixture into 8x8-inch baking dish
- 4
Add rolled oats, almond flour, gluten-free flour blend, cane sugar, and sea salt to the empty mixing bowl and stir
- 5
Pour coconut oil or vegan butter over dry ingredients and stir with fork to distribute evenly
- 6
Adjust mixture consistency by adding more oats or almond flour if too moist, or more coconut oil if too dry
- 7
Place crumble mixture on top of rhubarb filling
- 8
Bake for 1 hour to 1 hour 10 minutes for fresh rhubarb or 1 hour 30 minutes for frozen until top is golden brown and filling is bubbling
- 9
Cover loosely with foil if top browns too quickly
- 10
Continue baking and check every 5 minutes if center is not bubbling
- 11
Cool for at least 30 minutes before serving
Tips
Ensure mixture sticks together when squeezed - adjust with more flour if too wet or more oil if too dry
Cover with foil if the top browns too quickly during baking
Allow to cool at least 30 minutes for juices to properly thicken before serving
Good to Know
loosely covered at room temperature for up to 3-4 days, best within first 2 days
can be fully cooked and frozen in baking dish
room temperature with optional vanilla ice cream
Common Mistakes
ensure mixture consistency is right to avoid crumbly or soggy topping
do not skip cooling time to avoid runny filling
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, rinse frozen rhubarb briefly under cold water and increase baking time to 1 hour 30 minutes instead of 1 hour to 1 hour 10 minutes.
How do I know when the crisp is properly done?
The top should be golden brown and the filling should be soft and bubbling throughout. If center is not bubbling, continue baking and check every 5 minutes.
Can I freeze this rhubarb crisp?
Yes, fully cook the crisp first, then freeze in the baking dish. Reheat covered with foil at 350°F until warmed through.