Gluten-Free Blueberry Rhubarb Crisp (Vegan, Allergy-Free)

fully baked gluten-free blueberry rhubarb crisp

5 from 6 reviews

This delicious Gluten-Free Blueberry Rhubarb Crisp is so easy to make! A healthy seasonal dessert that's vegan, allergy-free, and perfect to serve warm with a scoop of your favorite dairy-free ice cream! Juicy blueberries paired with crisp and tart rhubarb baked to sweet perfection and topped with a buttery cinnamon oat crumble!



For the Fruit Filling:

For the Crisp Topping:


  1. Preheat the oven to 350°F.
  2. In a large bowl, toss together the chopped rhubarb, blueberries, granulated sugar, and starch before adding to a deep 8x8-inch baking dish.
  3. In a small bowl, mix together the dry crisp topping ingredients before adding in the melted stick of vegan butter. Mix well with a fork or your hands until the topping is thick and sticky.
  4. Spread the crisp topping evenly over the rhubarb and blueberry mixture before baking the crisp in the preheated oven for 25-30 minutes.
  5. Turn the oven temperature up to 375°F and bake the crisp for an additional 5 to 10 minutes until the topping completely crisps.
  6. Remove and let the crisp sit at room temperature for 10-15 minutes before serving with a scoop of vegan vanilla ice cream!


  • If using frozen fruits, make sure to thaw completely and drain on paper towels before making your crisp. Increase the amount of starch in the recipe by 1 to 2 tablespoons.
  • You can store leftover crisp in the fridge for up to 7 days. Reheat portions in the microwave as needed.
  • You can freeze an unbaked crisp for up to 5 months and bake as instructed after thawing in the fridge. You can freeze a baked crisp for up to 5 months as well, thaw in the fridge, and reheat in the oven at 325°F until warmed through.


Keywords: blueberry rhubarb crisp, rhubarb crisp, rhubarb crumble, gluten-free blueberry rhubarb crisp, vegan blueberry rhubarb crisp