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    Home / Desserts / Crisps & Cobblers
    4.7 from 28 reviews

    Gluten-Free Rhubarb Crisp with Almond Flour

    By Alanna Taylor-Tobin on May 9, 2019 (updated Apr 4, 2025) / 54 Comments Jump to Recipe

    Celebrate rhubarb season with this easy homemade gluten-free rhubarb crisp (aka gluten-free rhubarb crumble)! Tangy roasted rhubarb meets crunchy streusel made with almond flour, oats, and spice. Many readers have successfully made this community-favorite recipe dairy-free and vegan using plant butter or coconut oil, and some have added berries (strawberries, raspberries, and/or blueberries) to the fruit filling.

    delicious Vegan & Gluten Free Rhubarb Crisp
    Glossy roasted rhubarb + gluten-free crisp topping = the dreamiest gluten-free rhubarb crisp. Don't forget the vanilla ice cream!

    This homemade gluten-free rhubarb crisp is one of my favorite rhubarb recipes and one that I make every spring along with this almond flour rhubarb cake and gluten-free strawberry rhubarb crumble. Adapted from my cookbook, I never tire of the tangy fruit filling and crunchy almond flour streusel topping laced with oats and spices. Ice cream is mandatory. That space where melty ice cream meets warm rhubarb compote and buttery streusel is pure bliss.

    This dessert comes together with minimal effort. The filling is pleasantly tangy, laced with a bit of lemon and vanilla to enhance the floral-tart flavor of the rhubarb. The topping ingredients are simply stirred together into buttery, brown sugary bliss.

    This gluten-free rhubarb crisp is:

    • sweet-tart
    • gloriously tangy
    • a celebration of rhubarb
    • topped with salty-sweet almond flour crisp topping
    • easy to whip up in about 20 minutes of active time

    Many readers have made this recipe adding berries to the mix, like this happy baker:

    5-Star Reader Review

    “This was so dang delicious! Made with some thawed frozen strawberries, so I increased the amount of tapioca to about 1/3 of a cup because there was a ton of strawberry juice. Par-baking the fruit was genius! Created a perfect crisp top with lots of crunch and texture. Thanks for the recipe Alanna! So YUM.”

    —Nyssa
    Add your review →

    TBG TIP: Cold, leftover rhubarb crisp topped with plain yogurt makes an ace breakfast the following day!

    Gluten Free Crisp Topping dry Ingredients
    TOPPING INGREDIENTS: gluten-free flours (almond flour, oat flour, tapioca flour), brown sugar (or coconut sugar), rolled oats, nuts, cardamom (or cinnamon), salt, butter

    Ingredients & Substitution Suggestions

    Gluten-Free Crisp Topping

    This gluten-free crisp topping is buttery, crumbly, and not-too-sweet, with a good hit of salt that makes it super addicting!

    • Almond flour forms the base of this topping, adding moisture and a touch of nutty flavor. I use blanched almond flour from Bob's Red Mill. Sub by weight almond meal, hazelnut meal, or try tiger nut flour for nut-free.
    • Oat flour makes the crisp light and delicate. Sub by weight sorghum flour or teff flour, or use buckwheat flour for a richer flavor.
    • Tapioca flour helps the streusel clump together in addictive little clusters.
    • Rolled oats add heft and chew. For oat allergies, omit the oats and use more.
    • Sliced almonds add a delightful crunch and flavor. Sub chopped pecans or walnuts, or omit the nuts for nut-free.
    • Brown sugar adds sweetness. I used organic light brown sugar here, but dark brown sugar should work too. Or sub by weight coconut sugar for refined sugar-free.
    • Cardamom adds a hint of spice that pairs beautifully with the rhubarb and almond. Sub cinnamon for a more classic crisp topping.
    • Salt sharpens the flavor and makes the topping sugar addicting.
    • Melted butter brings the topping together and adds richness. Sub plant butter to make this dish dairy-free and vegan!
    sugar on Rhubarb
    FILLING INGREDIENTS: rhubarb, lemon zest and juice, vanilla, sugar, cornstarch

    Rhubarb Filling

    This filling is perfect for rhubarb lovers!

    • Sliced rhubarb forms the base of this filling. Look for fresh rhubarb that's bright pink or red in color as this will make the prettiest crisp. You can augment the color by adding in a handful of fresh or frozen raspberries. (Or try my gluten-free strawberry rhubarb crisp!)
    • Sugar adds just enough sweetness to balance rhubarb's tartness. Sub by weight maple sugar for refined sugar-free.
    • Lemon zest, lemon juice, and vanilla enhance rhubarb's bright flavor. I especially like Meyer lemon here if you've got some!
    • Cornstarch thickens the rhubarb juices. Sub tapioca or arrowroot powder.

    How to Make Gluten-Free Rhubarb Crisp

    Like all fruit crisps, this gluten-free rhubarb crisp is easy to throw together! You don't need any special equipment, just a bowl and a baking dish, and the recipe only takes about 20 minutes of active time plus about an hour to bake.

    crisp topping mix
    Combine the topping ingredients in a bowl and stir in the melted butter until the mixture forms large clumps.
     Rhubarb in dish
    Toss the sliced rhubarb with sugar and a little starch to help the juices thicken. Spread in a 9- or 10-inch baking dish and roast until bubbling, about 30 minutes. This gives the rhubarb a head start, releasing some steam that will keep the topping crisp.
    crumbling topping on Vegan & Gluten Free Rhubarb Crisp
    Crumble the topping over the baked rhubarb, squeezing some into hazelnut-sized pieces.
    top down shot of Vegan & Gluten Free Rhubarb Crisp
    Bake the crisp at 350ºF until the topping is golden and the rhubarb juices bubble thickly, about 30 minutes.
    Vegan & Gluten Free Rhubarb Crisp in bowl
    Serve warm with ice cream on top! Try my homemade vanilla ice cream for an extra-special treat.

    Gluten Free Rhubarb Crisp... or is it Rhubarb Crumble?!

    It's both! In the US, the terms are interchangeable, with crisp being the more common term. Call this a rhubarb crisp or a rhubarb crumble – just don't call it late for dinner. Or maybe do, because it's a dessert...

    Rhubarb Varieties: Field Rhubarb vs. Forced Rhubarb

    Rhubarb grows in patches of slender stalks crowned with large, green leaves. The leaves are toxic if consumed in large quantities (and they can be toxic to cats and dogs too), so be sure to trim them away.

    In warmer climates like coastal California, field rhubarb can grow outdoors much of the year, though it's happiest in the spring and fall during mild weather. Field rhubarb comes in varieties that range in hue from green to bright red and everywhere in between. In California, I've only ever found red stalks tinged with green. When cooked, the color can look drab, which is why I often use only the lower reddest parts of the stalks. I'll sometimes add red-hued ingredients such as beet or hibiscus powder or blood orange juice as well. A handful of red berries adds color and flavor too.

    In cooler climates such as the UK, forced rhubarb is commonly grown in dark hothouses. Stalks can grow quickly in these conditions – up to four inches per day – and are harvested by candlelight. With no light for the leaves to photosynthesize, the leaves stay small and pale yellow. These stalks are bright magenta all the way through.

    Forced rhubarb is hard to come by in California, perhaps because our hothouses are occupied by more profitable berries and lettuces. I was lucky enough to find some forced rhubarb from Washington State, which I used to shoot the process photos for this vegan & gluten free rhubarb crisp. But then I overbaked my crisp and had to make it a second time using field rhubarb (which I was lucky enough to harvest from my mother-in-law's garden). To this version, I added a spoonful of beet powder and little fresh raspberry puree to bump up the color.

    Vegan & Gluten Free Rhubarb Crisp in dish on wire rack

    Vegan Rhubarb Crisp...or not!

    Use a good plant-based butter to make vegan rhubarb crumble. I prefer Miyoko's vegan butter, which is made from cashews and coconut and cultured so it has a salty tang. Serve with a vegan vanilla ice cream that you love. A couple that I'm partial to are Green Girl and Nada Moo.

    If you prefer to go dairy all the way, use dairy butter and ice cream. I've tried it both ways and it's delicious!

    bowl of Vegan & Gluten Free Rhubarb Crisp

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    Vegan & Gluten Free Rhubarb Crisp
    4.72 from 28 reviews

    Gluten-Free Rhubarb Crisp with Almond Flour

    Print Recipe Pin Recipe
    This gluten free rhubarb crisp recipe (a.k.a. rhubarb crumble) combines tangy rhubarb laced with vanilla and lemon with a crunchy streusel topping studded with oats and almonds. Made in just 20 minutes of active time!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total: 1 hour hour 20 minutes minutes
    Servings: 6 servings

    Ingredients

    Rhubarb:

    • 5 cups (600 g) rhubarb, leaves trimmed away, cut into 1-inch pieces on the diagonal
    • zest and juice of ½ large lemon (preferably Meyer)
    • ½ cup (100 g) organic granulated sugar
    • 2 tablespoons (15 g) cornstarch
    • 1 teaspoon vanilla paste or extract

    Topping:

    • ½ cup (55 g) almond flour
    • ½ cup (50 g) GF old-fashioned rolled oats
    • ½ cup (55 g) sliced almonds
    • ¼ cup (25 g) oat flour
    • 1 ½ tablespoons (11 g) tapioca flour
    • ½ cup (110 g) packed organic light brown sugar
    • ½ teaspoon ground cardamom or cinnamon
    • ¼ - ½ teaspoon fine sea salt (I like my streusel salty with ½ teaspoon, but use the smaller amount if you prefer!)
    • 5 tablespoons (70 g) unsalted dairy or vegan butter (such as Miyoko’s), melted
    • vanilla ice cream, for serving
    Prevent your screen from going dark

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF.
    • In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.
    • To make the topping, combine the almond flour, oats, almonds, oat flour, tapioca flour, brown sugar, cardamom, and salt in a medium bowl (you can reuse the rhubarb bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps.
    • When the rhubarb has baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, about 25-35 more minutes. Let cool for a few minutes or to room temperature. Scoop into bowls and serve with ice cream and a sprinkle of rose petals if you like.
    • The crisp is best when freshly baked, but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.

    Notes

    Don’t skip the ice cream: that space where melty ice cream meets warm compote and buttery streusel is pure bliss. Try this with homemade vanilla, fresh ginger, or creme fraiche ice cream. 
    If your rhubarb is on the less-pink side, you can boost the color by adding any of the following: ½ - 1 teaspoon beet or hibiscus powder, the juice from a blood orange, or a handful of strawberries or raspberries.
    For a paleo rhubarb crisp or crumble, use maple sugar or maple syrup in the filling and top the crisp with this paleo crisp topping. Serve with a paleo-friendly ice cream such as Vixen Kitchen. 
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 428kcalCarbohydrates: 57gProtein: 7gFat: 21gSaturated Fat: 7gCholesterol: 25mgSodium: 191mgPotassium: 457mgFiber: 6gSugar: 37gVitamin A: 395IUVitamin C: 12.9mgCalcium: 165mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Reader Interactions

    Comments

      4.72 from 28 votes (13 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Anita Sabados says

      May 09, 2019 at 3:28 am

      Making this for Mother's day on the weekend!
      Quick question--I usually just keep arrowroot powder on hand and use it interchangeably when cornstarch or tapioca are called for. It seems to do the same job. Any thoughts?

      Reply
      • Alanna says

        May 10, 2019 at 6:28 pm

        Yay! Hm, I haven't experimented much with arrowroot flour, but my guess is that it would probably work. You could try a half batch to practice with and see if you like the consistency before making the real deal. Let me know if you try it - I'm curious now!

        Reply
    2. Dana says

      May 09, 2019 at 8:41 am

      gorgeous crisp lady! And stunning photos, per usual :D

      Reply
      • Alanna says

        May 10, 2019 at 6:26 pm

        Aw thanks friend! That means so much to me coming from you. <3

        Reply
    3. Amanda Paa says

      May 09, 2019 at 10:17 am

      come visit me and we could use all the rhubarb in my backyard to create this! xo

      Reply
      • Alanna says

        May 10, 2019 at 6:26 pm

        Yes please!!

        Reply
    4. Kate says

      May 11, 2019 at 3:52 pm

      Stunning photos. My mouth is watering just looking at them. Rhubarb isn't ready here yet, but soon I hope. I have a sort of make-shift crumble topping recipe that I use for these sorts of things and I've used flaked quinoa in place of some of the gf flour or oats. Turned out marvellous so now I like to put it in all crumble toppings and also homemade granola.

      Reply
      • Alanna says

        May 14, 2019 at 7:59 pm

        That sounds divine! I'm always a fan of more alternative grains in everything. :)

        Reply
    5. Aysegul Sanford says

      May 12, 2019 at 6:46 pm

      This is just so stunning Alana. I think your tip on giving the fruit a quick bake in the oven is genius. Now I know why mine usually ends up being soggy.
      Thanks for sharing.

      Reply
      • Alanna says

        May 14, 2019 at 8:25 pm

        Aw thank you friend! I'd love to know if the prebaking trick works in other recipes too.

        Reply
    6. Emily R says

      May 13, 2019 at 9:19 am

      Any day I get a new Bojon Gourmet recipe in my email inbox is a good day! I made this to bring to a Sunday gathering . Everyone seemed to enjoy it as seconds were had by all. I doubled up the crisp topping because I can't get enough of it, chopped up some whole almonds I had on hand instead of the sliced almonds, and used Earth Balance (omitted salt because it's already pretty salty). I made a rhubarb strawberry crisp from Stella Parks (on Serious Eats) last week and think I preferred this one. Thanks for the lovely seasonal recipe!

      Reply
      • Alanna says

        May 14, 2019 at 8:26 pm

        Awwww what a sweet thing to say! I'm so glad you enjoyed the recipe and that the double crisp action was a success. :)

        Reply
    7. Betsy says

      May 16, 2019 at 9:26 am

      Any idea what I can use instead of oatmeal for the topping. My husband is gluten/grain free diet.

      Reply
      • Alanna says

        May 16, 2019 at 6:26 pm

        Hm, I've only tested this with this blend of flours and oats, so you'd have to do some experimentation! I'm sure there are other grain-free recipes out there; you might be able to take some ingredients from a different formula and apply them here. Let me know what you try!

        Reply
    8. Ngan says

      May 16, 2019 at 8:02 pm

      Look delicious! want to eat them right now Alanna.

      Reply
      • Alanna says

        May 17, 2019 at 6:01 pm

        Aw thank you!

        Reply
    9. Emma says

      May 20, 2019 at 8:19 pm

      This tasted delicious and I loved the crunchy topping; however, my rhubarb was stringy and mushy underneath. Any tips for keeping is from turning to absolute pulp? Thanks!

      Reply
      • Alanna says

        May 20, 2019 at 9:52 pm

        Hi Emma! I'm so glad you liked the topping for this. But I'm sorry to hear about your rhubarb woes! I'm a bit stumped because my rhubarb held up pretty well when I baked this. I wonder if your rhubarb stalks had more moisture in them than mine did? I could also imagine that stirring the rhubarb too vigorously after the first bake could cause it to break down more. Thoughts?

        Reply
        • Emma says

          May 29, 2019 at 9:23 pm

          Hello! I did notice that the rhubarb started to turn to mush right after the initial roasting— this might have been because there was too much moisture. I also might have cut mine into smaller pieces. Oh well, it still tasted delicious. Already contemplating what to bake next!

          Reply
    10. Maruko says

      June 02, 2019 at 4:03 pm

      I don't have access to tapioca flour in the small city I live. What could I substitute it with?

      Reply
      • Alanna says

        June 03, 2019 at 10:14 am

        Are you not able to order it online? You could try cornstarch or arrowroot?

        Reply
    11. Lisa says

      June 04, 2019 at 9:37 pm

      I've been trying to nurture a rhubarb plant for years here in California. I have five precious stalks finally! I can't wait to try this recipe.

      Reply
      • Alanna says

        June 08, 2019 at 10:49 pm

        Aw that's so special! Please let me know how you like it.

        Reply
    12. Val says

      June 05, 2019 at 8:37 am

      I was obsessing over that intense color until I finally read carefully and saw the reference to beet and raspberry powder. That is genius! I have some dried raspberries I could use. (On the east coast, it seems to be easier to grow varieties of rhubarb that are not brilliant red.)

      Reply
      • Alanna says

        June 08, 2019 at 10:50 pm

        Yes, same here in California! It's rare to find that perfect pink forced rhubarb. Yummy powders to the rescue! Please let me know if you give this a go. :)

        Reply
    13. Shirley Boock says

      June 12, 2019 at 4:52 pm

      Incredible! I only had 3 cups of organic rhubarb so I added 1 cup of strawberries and 1 cup of blueberries. I really wanted vegan ice cream but I haven’t found one I’m willing to pay for :) it was divine without the ice cream.

      Reply
      • Alanna says

        June 16, 2019 at 8:33 pm

        That sounds delicious! I want to try adding berries to mine next time now too. :) Yes it's hard to find a good vegan ice cream. Nada Moo and Green Girl are my two current favorites. Sometimes I use Coyo (really rich coconut yogurt) in place of ice cream or whipped cream. Have you ever tried making some?

        Reply
    14. Stumbled on beauty says

      June 24, 2019 at 11:36 am

      Loved this! And so did my friends. This might become THE Rhubarb recipe for me. So thank you :)

      Reply
      • Alanna says

        June 24, 2019 at 3:18 pm

        That's so lovely to hear! Thanks for the note and rating!

        Reply
    15. Amanda Paa says

      July 13, 2019 at 7:34 am

      I made this for a neighborhood get together, and everyone loved it! One of the attendees was dairy-free, and I didn't have vegan butter on hand, so I used a mix of virgin coconut oil and avocado oil. Probably not as clumpy as if you'd use vegan or regular butter, but still a wonderful, crisp texture!

      Reply
      • Alanna says

        July 16, 2019 at 11:29 am

        Aw thanks for trying my recipe friend!! I'm so glad it was a hit and that the oil substitutions worked out too.

        Reply
    16. Tanja Rohn says

      October 09, 2019 at 6:19 am

      Yup - super yummy! My garden gave me exactly 5 cups of rhubarb. There is something about the diagonal cut that is important but I don't even need to know why because it was outstanding. Even though I totally over baked because I didn't hear the oven timer.

      Reply
      • Alanna says

        October 09, 2019 at 12:58 pm

        Aw I'm so glad you liked it! I'm envious of your rhubarb garden. If I had a rhubarb stalk for every time I missed the oven timer... I'd have many rhubarb crisps! ;)

        Reply
    17. Jazmin says

      October 18, 2019 at 1:18 pm

      hi! how long do you bake the rhubarb and at what temp to let off the steam before starting the recipe?

      Reply
      • Alanna says

        October 18, 2019 at 8:57 pm

        Hi! It says in the recipe:
        Position a rack in the center of the oven and preheat to 350ºF.
        In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.

        Let me know if you make it! :)

        Reply
        • Jazmin Gonzalez says

          October 22, 2019 at 12:54 pm

          thanks! wasn't sure if it needed to be done before

          Reply
    18. natalie says

      May 11, 2020 at 4:09 pm

      so delicious. I used coconut oil instead of butter, white flour, and accidentally doubled the cardamom but it turned out great.

      Reply
      • Alanna says

        May 25, 2020 at 6:32 pm

        I'm so glad it worked well with those modifications! Thanks a bunch for sharing. :)

        Reply
    19. Barb says

      June 22, 2020 at 7:25 am

      Amazing! So delicious! Thank you for this recipe! I recently went vegan with my BF and wanted to make him something special for Father's Day. We both LOVED this!

      I didn't have Tapioca flour, but used Arrowroot Powder and it worked beautifully.

      Reply
    20. Nyssa says

      October 03, 2020 at 10:32 am

      This was so dang delicious! Made with some thawed frozen strawberries, so I increased the amount of tapioca to about 1/3 of a cup because there was a ton of strawberry juice. Par-baking the fruit was genius! Created a perfect crisp top with lots of crunch and texture. Thanks for the recipe Alana! So YUM.

      Reply
      • Alanna says

        October 04, 2020 at 12:46 pm

        That was smart! I was concerned about the juicy berries. I'm so glad you liked it! It looked absolutely delicious.

        Reply
    21. Julie says

      April 22, 2021 at 8:32 pm

      Thank you, this was just what I needed when my pie-crust went south and I needed to bake some rhubarb. I didn't have sliced almonds so I used chopped macadamia nuts, and added 1t. of cinnamon to the topping, and it's a huge hit. Thank you for the recipe - I'll likely never make the pie again, this was so much easier :-).

      Reply
      • Alanna says

        April 24, 2021 at 12:48 pm

        That's wonderful! I'm with you - crisp is *so* much easier than pie, and usually more satisfying too. Macadamia nuts and cinnamon sound absolutely divine here!

        Reply
    22. Jen says

      May 24, 2021 at 7:16 pm

      This was a wonderful hit with the vegan hubby (vegan butter used), hungry kids and mother-in-law who is a very particular baker! Will absolutely make this again very soon... the garden is bursting with rhubarb! Thanks for this recipe.

      Reply
    23. Trish says

      July 10, 2021 at 1:30 pm

      Hi Alanna, thought you’d like to know how my attempt at this recipe went. I decided I’d try a crisp recipe for dinner guests but didn’t have enough rhubarb to make it as written. So I used rhubarb, an apple, a peach, 4 or 5 plums and about a cup of fresh blueberries. With homemade vanilla ice cream (you did say ice cream was a must!) it was a big hit with everyone. I think next I’ll use peaches plus whatever else might be at hand. I also used pecans instead of almonds as I preferred it with those fruits. Sooo good!

      Reply
      • Alanna says

        July 11, 2021 at 12:46 pm

        That sounds absolutely delicious! Now I'm craving peach crisp big time. :D

        Reply
    24. Trish says

      July 01, 2023 at 6:19 pm

      What a delicious dessert! Your recipes are spoiling me for any others and I love it! I added a few raspberries and frozen strawberries to make up the required volume, used tapioca instead of cornstarch and used both cinnamon and cardamom. It baked up beautifully and we enjoyed it with homemade vanilla ice cream. So satisfying!

      Reply
      • Alanna Taylor-Tobin says

        July 09, 2023 at 10:09 am

        Awww you're the sweetest Trish. I'm so glad you loved the recipe and that those tweaks worked well (hard to go wrong with those flavors!!)

        xo,
        A

        Reply
    25. Andrea Eisenberg says

      April 01, 2024 at 6:37 pm

      Saw rhubarb in the store today and had to try this recipe. I added strawberries since I didn't quite have enough rhubarb, otherwise followed the recipe exactly. It was easy and delicious! Loved the tartness and so good with vanilla gelato. Had company over and they raved about it while taking seconds.

      Reply
      • Alanna Taylor-Tobin says

        April 01, 2024 at 7:29 pm

        Aw I'm soooo glad the crisp was a hit and I bet the strawberries only made it better. Happy you all enjoyed it!

        Reply
    26. Mark Jonas says

      April 09, 2024 at 6:12 pm

      Oatmeal does not intrinsically have gluten. If a plant also makes gluten products, a fine gluten-bearing dust may contaminate the oats.

      Reply
      • Rebecca says

        April 21, 2024 at 5:14 pm

        This is actually more a disclaimer for Allana, than a reply to you, Mark, though you did mention oatmeal. I just wanted to mention that oats (and oatmeal) are NOT considered to be kosher for Passover, as they are one of the 5 grains mentioned in the Mishna that qualify as "Chametz" (leavened food). That list includes: wheat, barley, spelt, rye, and oats.

        Reply
        • Alanna Taylor-Tobin says

          April 22, 2024 at 8:34 pm

          Hi Rebecca,

          You're so right! I spaced while writing my newsletter the other evening and claimed this was kosher for Passover. Thanks for the reminder here!

          -Alanna

          Reply
          • Rebecca says

            April 25, 2024 at 9:00 am

            Thanks, Alanna, for acknowledging this. I see a lot of food bloggers posting that certain foods are kosher for Passover that simply aren't kosher for Passover. I just think one needs to be especially careful about making such claims within a public forum, unless one is absolutely certain about one's declarations.

            A happy and healthy Passover,
            Rebecca

            Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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