Gluten-Free Blueberry Rhubarb Crisp (Vegan, Allergy-Free)
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!
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 6-8 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
For the Fruit Filling:
- 4 Cups Chopped Rhubarb
- 2 Cups (1 Pint) Blueberries
- 1/2 to 3/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 2 TB Arrowroot or Corn Starch
For the Crisp Topping:
- 1 Cup Certified Gluten-Free Rolled Oats
- 1/2 Cup Gluten-Free All-Purpose Flour
- 1/2 Cup Light Brown Sugar Sweetener (or preferred light brown sugar)
- 1 Tsp Cinnamon
- 1 Stick (1/2 Cup) Vegan Butter (melted)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, toss together the chopped rhubarb, blueberries, granulated sugar, and starch before adding to a deep 8x8-inch baking dish.
- 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.
- Spread the crisp topping evenly over the rhubarb and blueberry mixture before baking the crisp in the preheated oven for 25-30 minutes.
- Turn the oven temperature up to 375°F and bake the crisp for an additional 5 to 10 minutes until the topping completely crisps.
- Remove and let the crisp sit at room temperature for 10-15 minutes before serving with a scoop of vegan vanilla ice cream!
Notes
- 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.
Nutrition
- Serving Size: 1 Serving
Keywords: blueberry rhubarb crisp, rhubarb crisp, rhubarb crumble, gluten-free blueberry rhubarb crisp, vegan blueberry rhubarb crisp
Find it online: https://strengthandsunshine.com/blueberry-rhubarb-crisp/