This gluten free Berry Rhubarb Crisp is made with rhubarb and
all your favorite berries and topped with an almond flour-based
crumble that makes for the ultimate gluten free dessert. 

Bowls of berries topped with vanilla ice cream

Three cheers for berry rhubarb crisp! I’ve probably said this
a million times, but ever since giving up chocolate,
I’ve become a HUGE fan of fruit-based desserts. I mean, I already
liked them, but now I love them and they tend to be my dessert of
choice. As much as I love all things fall, I strongly prefer summer
produce–give me all the berries! This gluten free berry rhubarb
crisp screams summer and will get everyone in the mood for warm
weather. *This post originally appeared in 2017, but has since been
updated with new photos!


Ok so let’s talk about the fact that this berry crisp is not
only delicious, but it’s vegan AND gluten free! Here’s the
thing: even if you yourself aren’t vegan and/or gluten free,
it’s nice to have a dessert on hand for any friends/family/guests
who might be. I’ll admit that making gluten free cakes can be a
little tricky, but making gluten free crisp is EASY, I promise.

So what makes this recipe vegan? Well, there’s no egg in it
and it uses dairy free butter. Essentially it’s made with
berries, “flour” and sugar. The topping uses brown sugar, and
I’ve learned that not all brown sugar is created equal, so if you
aren’t sure if your brown sugar is vegan, simply use regular
sugar instead. Ok, but what makes it gluten free? Instead of
regular flour, it uses almond flour and arrowroot starch, both of
which are gluten free. 

Berries coated in arrowroot


  • Chop and coat the berries: This recipe calls for blackberries,
    blueberries, strawberries, and rhubarb, so you’ll have to chop
    both the strawberries and rhubarb so they’re bite-sized.
    Otherwise, you’ll be left with large chunks of those and you want
    them to be similar in size to the blueberries and blackberries.
    Once they’re chopped, add them to a large bowl and then pour the
    arrowroot over top and use a spoon to stir everything together. You
    want the berries to be completely coated with arrowroot.
    SUBSTITUTION: if you don’t have arrowroot, you can use tapioca
    flour instead.
  • Make the topping: The topping consists of almond flour, brown
    sugar, dairy free butter and cinnamon (optional). Again, if
    you’re strict vegan, use granulated/cane sugar instead of brown
    sugar. The cinnamon adds a nice touch, but it’s optional
    depending on whether you like cinnamon+fruit together. You’ll
    stir the dry ingredients together, then pour the melted butter over
    them and stir. The mixture should be a little chunky–that’s a
    good thing! 
  • Add the topping and bake away: Pour the berries into your
    prepared dish (I used a pie pan) and then add the almond flour
    topping over the berries. You may need to use your hands to evenly
    distribute it, but you want the topping to be covering the berries.
    Last, bake the berry crisp for 35-45 minutes or until the berries
    are bubbling along the edges. Every oven is different, so I
    recommend checking the dessert after 35 minutes and going from

Berries topped with almond flour and sugar

Berries in a bowl with vanilla ice cream



Gluten Free Berry Rhubarb Crisp

Berries in a bowl with vanilla ice cream

This berry rhubarb crisp comes together in about 45 minutes, is
made with berries and rhubarb and sprinkled with a sugar-almond
flour topping.

  • Author: The Almond Eater
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Category: dessert
  • Method: oven
  • Cuisine: crisp

  • 3 stalks rhubarb, sliced
  • 2 1/2 cups strawberries, sliced
  • 3/4 cup blueberries
  • 1/4 cup blackberries
  • 2 tbsp cane sugar
  • 3 tbsp arrowroot starch

For the crumble topping:

  • 1 1/4 cup almond flour
  • 3/4 cup brown sugar*
  • 1/4 tsp cinnamon**
  • 1/3 cup butter, melted***

  1. Preheat oven to 350°.
  2. Add fruit (you can use fresh or frozen) to a large bowl and add
    sugar and arrowroot; stir to combine and then set aside.
  3. In a separate bowl, combine flour, brown sugar and
  4. Melt butter and pour overtop of almond flour mixture and
  5. Grease a pie pan or baking dish with a bit of coconut oil and
    then pour fruit mixture into it. Pour almond flour crumble on top
    of fruit, making sure it’s evenly distributed.
  6. Bake dessert for 35-45 minutes, or until fruit is bubbling
    around the edges and the top is golden brown.
  7. Remove from oven, wait 5-10 minutes before digging in; it’s
    delicious eaten on its own or with ice cream, just saying!
  8. Enjoy!

*I used dark brown sugar because that’s what I had on hand,
but light brown sugar will work too
**Cinnamon is optional
***Use dairy free butter to make this dessert vegan

Keywords: rhubarb crisp, gluten free crisp

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Berries topped with sugar and almond flour

The post Gluten
Free Berry Rhubarb Crisp
appeared first on The Almond Eater.