This crumble is a wonderful way to enjoy all the juicy fruits of spring and summer.  The sugar is a bit higher as rhubarb is so tart, but feel free to adjust according to your tastes.  If you use a sweeter fruit, such as peaches, then be sure to reduce the sugar to taste.  This crumble recipe is based on one I found in a Better Homes mag that was our recently, but it seems to be very similar to Smitten Kitchen’s 2007 recipe (LOVE her stuff!!), which seems to be adapted from Nigella Lawson.  Of course I adapted this to be gluten and dairy free!  Crumble is easy-peasy and delicious, so make it your own and let me know how it goes.


When warm, the jelled juice is softer, but will firm up and set when allowed to cool to room or chilled.  Of course, we love it best warm with a scoop of dairy free vanilla ice “cream.”  If you don’t have the exact amounts of the different fruits, I simply cut up more of one of the other fruits so that the total amount of fruit is the same.  I have made it with out raspberries and simply added more rhubarb.  And you can use fresh or frozen fruit (if using frozen, bake for 10 more minutes).  Like I said, easy-peasy!


Printable recipe for Strawberry Rhubard Raspberry Crumble/Crisp.

The Recipe: Gluten Free Dairy Free Strawberry Rhubarb Raspberry Crumble or Crisp


  • 1/2 cup brown rice flour
  • 1/2 cup corn starch
  • 1/2 cup turbinado sugar or packed brown sugar
  • 1/3 cup almond meal/flour, if can’t do nuts or want to mix it up, use sorghum flour
  • 1/2 cup sliced almonds or gluten free rolled oats, coarsely chopped (optional – not in picture)
  • 2 teaspoons gluten free baking powder
  • 2 teaspoons finely minced orange, lemon or lime zest
  • 1/2 cup gluten and dairy free margarine or 1/3 cup coconut oil, melted
  • 6 cups strawberries, washed, hulled and quartered
  • 3 cups rhubarb, washed and chopped into 1/2″ or smaller peices
  • 2 cups raspberries, washed
  • 1 cup sugar
  • 1/2 cup corn starch, you can reduce to 1/4 – 1/3 cup if using less juicy fruit
  • 1/4 teaspoon salt


  • Preheat oven to 375 degrees F. Oil a 9″x13″ pan and set aside.
  • For the topping, mix together rice flour, first measure of corn starch, turbinado sugar, almond flour, almonds or oats (if using), baking powder, and zest. Stir in melted margarine or coconut oil. Put into refrigerator while assembling the rest of the crumble.
  • In the oiled pan mix together the fruit. In a small bowl, mix together sugar, second measure of corn starch and salt. Toss the fruit with the sugar mixture until evenly coated. Pat out fruit until an even layer. Take crumble out of fridge. Break topping apart with your fingers and sprinkle the topping on top of the fruit evenly.
  • Place baking pan onto a jelly roll pan to catch any boil over that may happen, then place into the oven. Bake for about 1 hour and 25 minutes or until fruit is bubbly to the center and the topping is set.