Vegan Gluten-Free Raspberry Rhubarb Crisp

This is such a great recipe, we reduce the sugar buy half in both sections. Just eyeball it and it always turns out soooo good. Usually, add in frozen strawberries and raspberries. Always, making this all summer long! 10 out 0f 10! Thank you :)

This was fab!! We swapped raspberries for strawberries and also sugar for honey and it was awesome!! You couldn’t tell it was GF / DF / SF!!! Hurray!!! Will definitely add this to my repertoire – to use all summer swapping the fruits!! I think next up will be peaches!! :o) LOVE!!

Minimalist Baker has done it again! I made this today with fresh garden rhubarb which I’d put in the freezer yesterday. I substituted the raspberries for strawberries, the cane sugar for maple syrup (did about 4 or 5 tbsp of that) and I basically omitted the sugar in the crumble – basically meaning I used a little bit of coconut sugar instead. And then I substituted the almond meal for oat flour, because I love that rough texture and oatmeal flavour. The tart/sweet balance was spot on, the crust was the perfect amount of gooey, and yeah, it was a family favourite!

Highly recommend!!!

This was delicious! I used coconut oil instead of the vegan butter; and also used apples, peeled and chopped, in place of the rhubarb. The apples went great with the raspberries and gave it an early fall taste!

I had never cooked with rhubarb before. All I have to say was, Wow! It was so good. I only had some almond flour so that’s what I used and it was divine! Thank you!

This recipe is so fantastic and simple!! I made it with strawberries instead of raspberries, but followed it as is otherwise. It came out with the perfect balance of sweet and tart.

Made this crumble today and it was delicious. I used rhubarb and strawberries (instead of raspberries) and walnuts instead of pecans, the recipe is perfection! Thank you for all your amazing recipes.

Very good. I love that this is not super sweet. I swapped oat flour and rice krispies for the almond meal and pecans to make it nut allergy friendly, turned out great!

OOO man. This recipe is AMAZING. I used half of the ingredients since I only had one stalk of rhubarb. I would recommend using a little less sugar but thats because I paired it with vegan vanilla ice cream. So delicious.

My go-to crisp recipe! I have made this countless times and have used vegan butter, regular butter, blueberries, cherries, strawberries, quick oats, rolled oats, almond flour, almond meal, regular sugar, coconut sugar – but I do tend to use a little less sugar than what is called for. I always double it and it is still gone in 24 hours (I have a high school athlete that DEVOURS this). The coconut vanilla icecream is our sidekick to the crisp, also a slam dunk of a recipe!! I already made it 2 nights in a row this weekend. Thank you for awesome, straightforward, and tasty recipes!

Really great recipe. The topping was excellent with the added pecans. I used strawberries instead (what I had on hand).

This is delicious, I used all brown sugar and it turned out well. I used a combination of fresh and frozen raspberries.

Delicious recipe. Couldn’t be any easier to make!! I will definitely be making this again. I was going to post a picture but couldn’t wait. Had to eat it!!!

Delicious and very easy. I made it with about 3.25c fresh Rhubarb and 1.25c frozen raspberries as I ran out of them! The pecans in the crisp really give it that extra something that now seems to be missing from every other crisp. Seems like it’s almost healthy enough to have it for breakfast…though maybe not after dousing in soya custard. Will definitely be making again.

I just made this and it turned out sooo well. Thanks for the recipe. I did sub coconut flour for almond meal, which I think was a good swap. I also added more sugar to the fruit initially and did 1.5 cup raspberry, 1 cup blueberry! It is sooo delicious. I like mine sweeter.

I made this crumble for the first time today, and it was delicious.

I used three tablespoons of honey as my sweetener and butter in my crumble. I also substituted whole wheat flour for almond meal (it worked!) and used almonds in place of pecans. I didn’t have enough almonds to make almond meal, so when I do, I’ll make this again.

Your rhubarb raspberry crumble is now part of my repertoire. Thank you!

I made this recipe twice, to share at a dinner party and to share at an Argentine tango dance. It was delicious and healthy; I love how low in sugar it was. I received many compliments on it!

I’ve made this recipe so many times. I usually use all rhubarb because I always have tons of it. THANK YOU!!!

I made this today for Mother’s Day. I think it’s the best crisp I’ve ever made. The crumble is perfection and the flavour combo is out-of-this-world good. Thanks!

So delicious! I subbed walnut meal since I didn’t have almonds, unrefined coconut oil for the butter and subbed a little sugar in the crisp for a few pieces of candied ginger…so good! Great recipe to stick with or play from! I will definitely make this again!

This goes with my other review- I have made this many times, as written and with variations and I absolutely love it! It is the quintessential GF crisp recipe!

So, so, so awesome. I have made this recipe countless times, subbing in different fruits and nuts, and sugars- it is absolutely foolproof! The one that is in the oven this very minute is strawberries mixed with a little lime juice and a couple grinds of black pepper, topped with an oat, hazelnut flour and almond mixture. It smells heavenly! The only thing I’d tell people is to make sure the gluten free rolled oats are the “old fashioned” kind and not “quick cooking”. That gives a better texture to most baked goods.
Thank you so much for this recipe- it is a staple in our house now!!!!

Love this recipe!

We substituted plums for raspberries as it is plum season in Nairobi :-). Also used 2 tbsp smooth peanut butter instead of olive oil, 2 tbsp date syrup as the fruit sweetener, 1 tsp black strap molasses as the topping sweetener and almonds instead of pecans.

The first time we made it the topping got a bit burnt (probably due to our erratic oven) so on the second try once we had prepared the fruit we put it in the oven first and then added the topping when that was ready and put it back in for the rest of the cooking time. Worked a treat.

So delicious and easy to prepare – will definitely become a pudding staple!

Love, Els & Tom x

Thank you for a great recipe! I got gooseberries from myparents garden and decided to make this crumble for a friend. She’s allergic to many, many things but it turned out great even when changing almost all the ingredients (but same amount). I used buckwheat flakes instead of oats (oat allergy) and quinoa flakes instead of almond meal (nut allergy). I used coconut sugar for sweetening, cold coconut oil for fat and melon seeds instead of crunchy nuts. It was yummie and my friend was so happy to be able to eat it. I would recommend using more coconut sugar when using gooseberries tough.
Thank you for putting up amazing recipes!

I have to say this is the best crisp recipe I have ever tried. I started making it last summer with rhubarb from my garden and am making it again this summer. I just put it in the oven but this time I used a combination of rhubarb, strawberries and blueberries. Can’t wait to try it. One substitution I made was cane sugar for the brown sugar and it turns out great. Thanks for this wonderful recipe. I will be making many more times!

I have made this recipe 3 times with fresh strawberries and rhubarb. Awesome! Thanks for sharing easy recipes that help the novice look like a pro!

I make this on the regular! The topping goes with every fruit crisp, and I just add a little lemon juice if I think the filling will be too sweet, and sometimes I add a little corn starch if I think it will be too liquid-y. I’m not vegan at all, but whether I use butter or coconut oil for this recipe, it turns out great every time!

I made this over the weekend, served warm with soy vanilla ice cream to my non vegan in laws. I did not alter the recipe in any way except for using butter flavored coconut oil for the topping. Everyone loved it. It’s a keeper for sure! Thank you!

Delicious and didn’t take very long – will make again soon! Like tomorrow ?

Absolutely THE BEST Crisp I have ever made! My husband and a visiting friend thought to too! Didn’t change a thing, except I made it with just rhubarb .. used vegan butter, chilled. SO easy to put together and the flavours and textures were totally perfect! LOVE your blog, and your cookbook too, which I also bought for my daughter. There’s a reason why you are always at the top of every Google recipe search I do! Please don’t ever stop creating all your amazing recipes .. we went plant-based just under a year ago and can’t believe the variety of interesting amazing foods we can make ! Definitely no going back .. we look back on when we were eating animal products and think how boring it all was! Liz in Victoria, BC Canada

I can’t speak to the raspberry and rhubarb combination, but the recipe’s construction and crumble portion is delicious and easy. I assembled the parts before hand, keeping them refrigerated until I served dinner. It was ready when we were hungry for dessert.

Made this with 1/2 rhubarb and 1/2 strawberry & raspberry mix — otherwise, as is. It was DELICIOUS & SO EASY! Loved by all! Will go in steady rotation of summer desserts. Thank you!