Who doesn’t like pie? This blog post is about a recipe for Apple Rhubarb Crisp Gluten Free. Rich and buttery shortbread crust meets juicy sweet apples and tender rhubarb in this gluten free Apple Rhubarb Crisp. Every spoonful is filled with flavor, texture, and just the right amount of spice. This crisp also holds one secret ingredient: a dash of Vanillalialicious™ natural flavor extract!
Gluten Free Rhubarb Crisp
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 35 MINUTES
total time: 50 MINUTES
- 1 cup (200 g) granulated sugar
- 3 tablespoons (45 g) cornstarch
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 4 cups (1 L) rhubarb, cut into 1/2″ (1 cm) pieces
- 1 cup (100 g) certified gluten-free rolled oats
- 1/2 cup (110 g) brown sugar, packed
- 1/2 teaspoon (2.5 cm) ground cinnamon
- 1/2 cup (125 g) chopped walnuts, chopped pecans, or slivered almonds
- 1/4 cup (55 g) cold unsalted butter, cut into small cubes
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Preheat the oven to 375 degrees F (190 degrees C).
- Granulated sugar, cornstarch, and 1/2 teaspoon of cinnamon should all be combined in a mixing basin. Stir in the diced rhubarb before adding it.
- Fill an 8×8-inch (20×20-cm) baking tray with the rhubarb mixture and sprinkle any extra sugar on top.
- The brown sugar, 1/2 teaspoon ground cinnamon, and gluten-free oats can all be combined in the same mixing dish. With your fingers, break the butter into smaller, roughly pea-sized pieces and add it. Sprinkle the topping evenly over the rhubarb filling after incorporating the chopped nuts.
- Bake for 30-35 minutes, or until bubbling, in a preheated oven. Before serving, let it remain for at least 10 minutes to allow the filling to thicken as it cools. With a dollop of gluten-free vanilla ice cream, we like to serve ours while it’s still warm.
You can bake this traditional gluten-free rhubarb crisp in ramekins for individual servings or in an 8×8-inch baking dish.
When baking it in ramekins, make cautious to set them on a baking sheet in case they overflow. Additionally, the baking time can be cut by 5 to 10 minutes.
I would use finely chopped sunflower or pumpkin seeds in place of the nuts in this recipe to make it nut-free.
GLUTEN FREE RHUBARB CRISP
Use those tangy and luscious rhubarb stalks in this gluten-free rhubarb crisp. It’s the ideal dessert: buttery, crunchy, tangy, and sweet. It’s a genuinely wonderful treat when served warm and with a dollop of ice cream!
One-of-a-kind perennial vegetable is rhubarb (yes it is a veggie and not a fruit). It develops celery-like stalks that range in color from green to pink to crimson.
The tangy, fresh flavor of rhubarb in the spring is really unmatched. It’s one among the first spring produce products that northern hemisphere residents may anticipate.
WHY WE LOVE THIS RECIPE
- Use up your garden’s abundance with this delectable gluten-free rhubarb crisp!
- This traditional dish will sate your hunger for pie if you don’t want to go to the trouble of creating and shaping a crust.
- The sharpness of the rhubarb stands out since the dish isn’t excessively sweet.
- Crisp topping and juicy filling make a delicious contrast.
- It tastes great hot out of the oven or cold the next day (you can even microwave it to reheat it).
WHAT YOU’LL NEED
TOPPING: INGREDIENT NOTES
- Butter For this recipe there isn’t a noticeable difference if you use salted vs unsalted butter. If you use salted butter, though, you can omit the tiny amount of salt in the recipe.
- Flour Gluten-free all purpose flour blends sometimes contain an ingredient called xanthan gum, which is added to aid in stability so that your gluten-free baked items don’t fall apart. Some blends have it and some do not. I used a blend that does not, and since this recipe is forgiving (it can, also after all, be called a gluten free rhubarb crumble) it turned out perfectly. That being said, you can also use a flour blend that contains xanthan gum, or you can use wheat flour if gluten is not a concern.
- Oats Use quick oats as opposed to instant or steel cut for this recipe. Oats are naturally gluten free. However, many brands are processed in facilities that also process wheat. For this reason, if you need this dessert to be gluten free, be sure to use a brand of oats that’s labeled as certified gluten free.
FILLING: INGREDIENT NOTES
- Rhubarb If you don’t have your own rhubarb plant, you can find rhubarb at the grocery store or at farmer’s markets during the spring (April through June). Look for rhubarb stalks that are tender and crisp. The colour of the stalks doesn’t affect how they taste, and you will see both green and red stalks in the same bunch. All are usable in this recipe.
- Brown Sugar The brown sugar in both the filling and the topping for this recipe is light brown sugar. If you use a dark brown sugar, your rhubarb crisp will have a more molasses like flavour.
HOW TO MAKE IT: STEP X STEP
Oats, sugar, flour, cinnamon, and salt are combined in a bowl.
Using a pastry blender, incorporate the butter.
Combine the rhubarb with the remaining ingredients for the filling in another bowl.
Distribute the Filling in the prepared pan.
Over the filling, evenly distribute the topping mixture.
Bake till bubbling and golden.
TIPS FOR SUCCESS
Before taking the crisp out of the oven, make sure the rhubarb filling is bubbling.
Before serving, let the crisp cool for 5–10 minutes.
Serve your rhubarb crisp with a scoop of vanilla ice cream to make it even more delectable.
This recipe is perfect for taking to potlucks and cookouts and is simple to double.
To create this crisp and enjoy a taste of summer on a chilly winter day, freeze any extra rhubarb. Slice the rhubarb into half-inch pieces, then spread them out in a single layer on a baking sheet and flash freeze. Place the baking sheet in the freezer for a few hours or until the pieces are firm. The rhubarb should then be placed in freezer bags or containers and kept there for up to a year.
Use a butter alternative to convert this dish to a vegan and dairy-free version. (Not using margarine.
Once you’ve made and devoured this delicious gluten-free rhubarb crisp try some other variations of this easy dessert:
- Replace half of the rhubarb with apples, cherries, or blueberries as an experiment.
- Utilize seasonal fruit by making this recipe whenever it is convenient for you. Replace the rhubarb with peaches in the summer, apples in the fall, and pears in the winter.
Can I use frozen rhubarb to make this recipe?
Yes, you can use frozen rhubarb for rhubarb crisp. First thaw it completely, and once it’s thawed, drain any excess liquid before using it.
Do I need to peel the rhubarb?
No. Rhubarb does not need to be peeled.
How do you chop rhubarb for crisp?
Chop rhubarb stalks in the same way that you would chop celery stalks. If the stalk is very thick, first slice it length wise before cutting into ½” slices.
Why is my rhubarb stringy?
You need to use a sharp knife when slicing rhubarb. A dull knife will cause “strings” to come apart from the stalks. (there is no effect on the flavour of the rhubarb, only the texture).
Why is my rhubarb crisp runny?
If the filling seems runny when you take the crisp out of the oven, let it cool for 10-15 minutes. It will thicken as it cools.
Rhubarb & Apple Crumble (vegan + gluten-free)
I believed I had missed this year’s rhubarb season. There was a sudden explosion of seasonal vegetables as spring arrived late and then passed by so swiftly. Rhubarb, one of my favorite fruits, appears to still be in season, which is fortunate. Nothing may better serve as a reminder that summer is just around the corner than to savor a bowl of stewed rhubarb.
I say fruit, but there’s something you should know if you’ve never cooked with it before. In no way is rhubarb sweet. It pairs well with other, sweeter fruits like apples or strawberries for this reason among others. If you’re using it alone, be sure to add a sweetener because it has a very unique (and wonderful) harsh, almost acidic flavor. The alternative to sugar is maple syrup or coconut nectar, which I prefer.
The Recipe – Rhubarb & Apple Crumble
Now for the Rhubarb & Apple Crumble recipe! Crumbles (or crisps) cooked with apples from our tree were the go-to dessert in the home where I grew up. Sometimes rhubarb would be added to the mixture. Despite the fact that I liked them and ate them frequently, I didn’t find anything particularly intriguing about them. I just really acquired a taste for the foods I ate as a child now that I’m an adult.
It has been surprisingly simple and pleasurable to modify my mother’s original crumble recipe to one that takes into account the way I eat currently (wholefoods and vegan, without gluten or processed sugar). Crumbles are really easy to create (and delicious to eat), and they easily fit into a wholefood lifestyle. In this Rhubarb and Apple Crumble, almonds, oats, and delectable seasonal fruits are combined with ideal complementary flavors. The outcome is a rich, warm, and delectably delicious dessert that is also healthy.
Rhubarb and Apple Crumble (vegan + gluten-free)
This rhubarb and apple crumble transforms a classic comfort dish into a vegan, gluten-free delicacy by blending oats with delectable seasonal fruits.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: british, comfort food, healthy, vegan, vegetarian
Servings: –+ portions
- 3 medium apples, chopped into rough 1-inch cubes.
- 3 large stalks rhubarb, chopped into inch-long pieces (about 6 cups)
- ¼ cup maple syrup or coconut nectar
- 1½ cups ground almonds
- ½ cup gluten-free rolled oats
- ⅓ cup coconut sugar
- ¼ tsp cinnamon
- ¼ cup coconut oil
- Set the oven to 150 °C/300 °F.
- Rhubarb and apples should be gently heated in a saucepan over medium-low heat with 1-2 tablespoons water, stirring often until the mixture starts to bubble.
- Cook the fruits for a little longer until they soften and fall apart when you touch them with a spoon (about 15-20 minutes).
- Add maple syrup or coconut nectar after turning the heat off. Place aside.
- In a sizable bowl, stir together the ground almonds, oats, coconut sugar, and cinnamon.
- With your hands, incorporate the coconut oil into the mixture until it resembles breadcrumbs.
- Place the crumble mixture on top of the fruit mixture in an oven-safe baking dish.
- Bake for 20 minutes, or until the fruit is bubbling and the top is gently browned.
- Serve immediately with coconut whipped cream and ice cream. Enjoy!
Simply use 12 cup brown rice flour in place of the oats if you’d prefer not to.
Simply skip the ground almonds and substitute an additional 11/2 cups of oats for a nut-free version.