Healthier Mixed Berry Rhubarb Crisp - Gluten Free

Berry Rhubarb Crisp with gluten free oat topping next to a bowl of mixed berries.

5 from 2 votes

Healthier Mixed Berry Rhubarb Crisp - Gluten Free

This version of Healthier Mixed Berry Rhubarb Crisp is a favorite summer treat! While rhubarb usually implies a ton of sugar, this recipe has been lightened up, with the sweetness coming from the berries, a touch of honey, and far less brown sugar. The warm filling with the crispy oat topping and a scoop of vanilla ice cream is truly heavenly, you won't notice it's a healthier version! Absolutely delicious, only 15 minutes to prep, and just 8 quality ingredients, you'll want to make this year after year!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 286kcal

Author: Meryl Downing

Ingredients

For the Filling

3 cups rhubarb chopped
2 cups berries any combination of strawberry, raspberry, mulberry, blackberry, blueberry
⅓ cup honey
¼ cup cornstarch

For the Topping

1½ cups rolled oats
½ cup almond flour
⅓ cup brown sugar
½ cup cold butter cubed

Instructions

Preheat oven to 375° F.
In a large bowl, combine all ingredients for the filling and mix well. Strawberries can be sliced, other berries can be left whole. Add to a 9x9 baking dish.
In another bowl, add all ingredients for the topping and mix with a pastry cutter, a fork, or your hands. Work the butter into the dry ingredients to form a crumb-like consistency. Sprinkle the topping evenly over the filling.
Bake at 375° for 40 minutes. Allow to cool slightly, and serve with vanilla ice cream.

Notes

The rhubarb and berry amounts don't need to be exact, they just need to total 5 cups.
If you don't have almond flour, any gluten-free flour is ok, or you can use all purpose flour if you don't need it to be gluten-free.
Storage - Store leftover rhubarb crisp in an airtight container in the fridge for up to 3 days.
Freezer Instructions - The completed baked crisp can be portioned into containers, cooled in the fridge, and frozen for 4 months. Thaw overnight in the refrigerator and reheat in the microwave or oven. You can also freeze the entire pan unbaked. Cover it with foil, then put the whole pan in a plastic bag and tie it up tightly, a leftover bun or grocery bag works well. Thaw in the fridge overnight and bake as instructed.

Nutrition