There’s something about a warm strawberry rhubarb crumble that feels like home. The sweet berries, the tangy rhubarb, that buttery, golden topping – it’s nostalgic, comforting, and perfect for any occasion. This version is gluten-free, flexible, and made with simple ingredients you probably already have in your pantry.
I created this recipe as a love letter to my husband, Seth, who lights up at the mention of rhubarb. In fact, when I was writing my cookbook, he happily taste-tested every version of this crumble – and there were many! Now it’s a staple in our home, especially during spring and summer when fresh strawberries and rhubarb are everywhere.
💡 Flexible Tips:
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Short on time? Make the crumble topping ahead and store in the freezer.
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No food processor? Crush the almonds in a zip-top bag and mix by hand.
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Want more gluten-free desserts? Check out my favorite gluten-free desserts here!
I love serving this crumble with a scoop of vanilla ice cream – or for a lighter pairing, try it with a dollop of coconut whipped cream.
Whether you’re baking for a dinner party or just craving something sweet and simple, this strawberry rhubarb crumble is a guaranteed hit.
Strawberry Rhubarb Crumble with Addictive Topping
Ingredients
For Topping
- 1 cup All-Purpose Gluten-Free Flour
- 1 cup granulated Sugar
- ½ cup oats
- ½ cup raw pecans
- ⅓ cup Butter or Coconut Oi
For Filling
- 2 ½ cups fresh rhubarb chopped into 1/2-inch chunks
- 2 ½ cups sliced strawberries
- ¼ cup granulated sugar
- 1 tbsp All-purpose Gluten-free Flour
- Zest of one Lemon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
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Preheat the oven to 350℉
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Make the topping: Mix into the bowl with the topping ingredients. Transfer the mixture back to the food processor and pulse to combine, do not over-pulse! Set aside.
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Make the filling: In a medium bowl, mix together the rhubarb, strawberries, sugar, flour, lemon juice, vanilla, and salt.
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Prepare your baking tray: Pour in the mixture and top with the crumb topping. Grab fistfuls of topping to make big chunks that hold together - this is the best part, when it cooks you get big chunks of crumble.
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Top the filling with the crumb topping. Grab fistfuls of topping to make big chunks that hold together - this is the best part, when it cooks you get big chunks of crumble.
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Bake for 65 minutes, or until the fruit bubbles, the topping browns, and the crust is lightly golden but not overly brown! Check at the 55-minute mark - the baking time will differ based on your oven setting.
Recipe Notes
Nail This!
- Do not overbake! But make sure it’s baked enough that the rhubarb is soft. I once underbaked so much that at a dinner party the rhubarb was crunchy-blah!
Flip It
- Grinding the almonds in the crust adds a unique texture; use any: slivered, sliced, or whole - just make sure they’re peeled.
- If you’re pressed for time or only have almond flour on hand then that’ll have to do.
- Cut the sugar down to 1/4 or 1/3 cup if you prefer a less sweet crust.
- No food processor? Put the almonds in Ziploc bag to crush and mix all by hand for topping and crust. It’ll be OK, just slightly more time consuming, but you won’t have another bowl to wash!
Make these into mini pies with mini ramekins
- Double the topping and freeze in a Ziploc to use as a crumble for any quick bread or muffin!
- I love the versatility of this crust. You can make an extra batch and roll out some sugar cookies, and it presses easily into a pan without the need to roll it out (who has time for that?).
Serving smiles with every bite—this strawberry rhubarb crumble brings the comfort and joy of home baking.
