This gluten-free Gran Marnier Strawberry Rhubarb Crisp makes a perfect end to a spring or summer meal. It has the most delicious crunchy, buttery oatmeal crumb topping and a sweet and tart filling! Add a gourmet touch with a hint of orange liqueur, or freshly squeezed orange juice and enjoy this "adult" strawberry rhubarb crumble.
Warm, bubbly fruit, a crunchy gluten-free crumble topping and a hint of sweet oranges kick this popular rustic dessert up a notch! This gluten-free Strawberry Rhubarb Crisp is a stress-free dessert that's easy to make. Pop it in the oven when you sit down to eat dinner and dig into a warm dessert!
This gluten-free Strawberry Rhubarb Crisp with Gran Marnier makes a perfect end to a spring or summer meal. It has the most delicious crunchy, buttery oatmeal crumb topping and a sweet and tart filling!
Apple Crisp with Salted Caramel Bourbon Sauce, Skillet Cranberry Apple Crisp, Peach Crisp with Bourbon and Vanilla, Cherry Crisp with Frozen Cherries and Blueberry Limoncello Crisp are a few of my favourite crisp or crumble recipes. But today, it's all about strawberries and rhubarb!
You'll find a complete list of ingredients in the recipe card below. Here are a few detailed notes about some of the ingredients.
For the Strawberry Rhubarb Filling
- rhubarb: use fresh rhubarb stalks, finely chopped. You can use frozen rhubarb, but you'll need to thaw it first, then drain most of the liquid to prevent your crisp from becoming soggy. You may need to use a little extra cornstarch to thicken the filling.
- fresh strawberries: hulled and halved or sliced if the berries are large.
- sweetener: use coconut sugar, brown sugar, granulated sugar or even 0-calorie Lacanto Monkfruit sweetener.
- orange flavour: from freshly grated orange zest and from orange juice or orange liqueur like Gran Marnier, Contreau or Triple Sec. While it may be tempting to add more liqueur, making it more boozy will not make it better. A light touch will enhance the flavour!
For the Crumble Topping
- oats: This recipe uses a combination of large flake rolled oats, also known as rolled oats, and oat flour. Use certified gluten-free oats, if necessary. You can easily make your own oat flour by grinding rolled oats in a blender. If you prefer, you can substitute almond flour for the oat flour.
- sweetener: use coconut sugar or brown sugar in the topping.
- flaked almonds or chopped walnuts: for extra crunch and flavour.
- Make the Filling. To make this easy fruit crisp, combine diced rhubarb and sliced strawberries with sweetener, orange juice or orange liqueur (like Gran Marnier, Contreau, or Triple Sec) and cornstarch or tapioca flour (to thicken the juice that will be released while baking.)
- Make the Topping. Combine oats, oat flour, coconut sugar (or brown sugar) and optional nuts with butter or melted coconut oil until crumbly.
- Transfer to a baking dish. Transfer the filling to a greased 8-inch square (or 9-inch round) baking dish and sprinkle the crisp topping on top of the fruit. To get a nice crumbly topping, avoid pressing it down firmly. Just spoon it over fairly evenly to the edges.
- Bake. Place the dish on a baking sheet in case the fruit bubbles over. Bake for 40-45 minutes or until the topping has browned and the juices are bubbling up around the edges.
- Cool. Let the crisp cool for 15 minutes. This resting time will let the fruit settle and the topping will become crisper. Then serve it warm!
❓Frequently Asked Questions
Is it a Strawberry Rhubarb Crisp or a Strawberry Rhubarb Crumble? What's the difference?
It really doesn't matter, because it's just so good, no one will care what you call it! Fruit crisp and fruit crumble are terms that are used interchangeably for this classic fruit dessert. The fruit bubbles, the oats become crisp as it cooks and the combination of the two is heavenly.
Yes, you can make this a day before you need it. Cover it and store it in the refrigerator until you want to bake it.
To save time, I suggest making the crumble topping and freezing it until you want to bake the crisp. It's convenient to double the crumble topping recipe so you always have extra on hand to make a quick dessert.
The fruit will be bubbling quite vigorously and the topping will be evenly golden brown. It's best to cook a crisp at a moderate heat (350°F. to 375°F.) If you cook it at too high a temperature, the topping will brown too quickly before the fruit is fully cooked.
When fruit crisps first come out of the oven, the filling is usually fairly thin and liquid. Once it cools, if you've used the correct amount of cornstarch, the filling should set and thicken.
Fruit crisps are sometimes soggy if you haven't fully baked them or if the topping is too thick.
You can easily adapt this strawberry rhubarb crumble recipe to make it work for you!
Keep it dairy-free: Substitute coconut oil or vegan butter for the butter. Serve it with dairy-free frozen topping or whipped coconut milk. (Although it really doesn't need anything. It's delicious without!)
Keep it nut-free: Eliminate the flaked almonds or walnuts from the crumble topping.
Use less sugar: You can easily substitute 0-calorie Lacanto Monkfruit sweetener for the sugar in the filling. However, I prefer to use brown sugar or coconut sugar in the topping as it adds to the crisp texture.
Double the recipe: If you're serving a large group, double the recipe and bake this strawberry rhubarb crisp in a 9 x 13" pan for 45 to 55 minutes.
🍽 Serving Suggestions
While this fruit crisp is delicious on its own, a scoop of vanilla ice cream, whipped cream or whipped coconumt milk is always welcome, especially when you serve the crisp warm.
🥶 Storage and Freezing Instructions
This strawberry rhubarb crumble will keep well at room temperature for a day. For longer storage, cover it and store it in the fridge.
For a quick dessert, make the topping ahead of time and freeze it. Then all you'll have to do is make the filling, add the topping and bake!
🗒More fruit crisp recipes
Looking for more ways to enjoy rhubarb? Here are 10 Ways to Use Rhubarb Besides Pie!
When you make this strawberry-rhubarb crisp, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
Gluten-free Gran Marnier Strawberry Rhubarb Crisp
- 4 cups rhubarb, diced into pieces ½ inch thick (fresh or frozen and well drained)
- 2 cups strawberries, hulled and halved, if large
- ½ cup coconut sugar, or brown sugar or 0-calorie Monkfruit sweetener
- 2 teaspoon orange zest, finely grated
- 2 tablespoon cornstarch or tapioca starch, heaped if you like a thicker sauce
- ¼ cup orange juice OR orange liqueur, like Gran Marnier, Contreau or Triple Sec
- 1 cup oat flour, (certified gluten-free if necessary)
- 2 cups old-fashioned rolled oats, (certified gluten-free if necessary)
- ½ cup coconut sugar, or brown sugar
- ¼ teaspoon salt
- ½ cup sliced almonds, or chopped walnuts
- ⅔ cup butter or coconut oil, melted
- Preheat oven to 375°F.
- Combine diced rhubarb and sliced strawberries with sweetener, orange juice or orange liqueur (like Gran Marnier, Contreau, or Triple Sec) and cornstarch or tapioca flour (to thicken the juice that will be released while baking.)
- Combine oats, oat flour, coconut sugar (or brown sugar) and optional nuts with butter or melted coconut oil until crumbly.
- Transfer the filling to a greased 8-inch square (or 9-inch round) baking dish and sprinkle the crisp topping on top of the fruit. To get a nice crumbly topping, avoid pressing it down firmly. Just spoon it over fairly evenly to the edges.
- Place the dish on a baking sheet in case the fruit bubbles over. Bake at 375°F. for 40-45 minutes or until the topping has browned and the juices are bubbling up around the edges.
- Let the crisp cool for 15 minutes. This resting time will let the fruit settle and the topping will become more crisp. Then serve it warm, as is or with ice cream or whipped cream.