This gluten-free rhubarb crisp with peaches is one of our favorite summer desserts! It’s easy to make and slightly tart with the perfect amount of sweetness that everyone will love.
Gluten-Free Rhubarb Crisp with Peaches
When I was growing up my mom used to make rhubarb crumble (and gluten-free peach cobbler) multiple times every summer. We all loved it with a cold vanilla bean ice cream or heavy cream. When we first moved into the house over 20 years ago and saw this big green bush in the backyard we had no idea what it was.
We soon learned that it was rhubarb and my mom couldn’t have been happier. She was quickly taken back to her childhood where they also had a big rhubarb plant. She used to love picking a stalk and eating it with the big sprinkle of salt. Her mother, my grandmother, would make rhubarb crisp for them during the summer as well.
What are the odds that we would move to a house with the rhubarb plant? It’s now been growing for over 20 years and for 20 summers we’ve all enjoyed my moms rhubarb crisp. The plant is now 5 to 6 feet in diameter and my dad and mom can’t keep up eating it on their own. So each year they cut and freeze several quarts so that they can enjoy this family favorite dessert all year around.
While I also love my moms rhubarb crumble, I wanted to try something a little different this year. I decided that peaches would be the perfect addition! They are so sweet which helps cut the tartness of the rhubarb. Peaches and rhubarb are both very reminiscent of summer flavors for me so I couldn’t decide on a better combo. The outcome was delicious perfection!
Notes about rhubarb
These came from my awesome mother… The best part about rhubarb is that it’s hearty and super easy to grow. It takes almost no time to care for and the rewards are plenty. So if you have even a small space in your yard, get yourself a rhubarb plant. You can make so many things from it and it’s really unlikely that you will kill it, our family hasn’t!
Rhubarb is nicknamed the pie plant. When added with sugar, it’s tartness, like you find in our gluten-free cherry cobbler, marries perfectly for an amazing dessert or pie.
Remember that the leaves of rhubarb are poisonous so only use and consume the stalks.
How to make gluten-free rhubarb crisp
- Preheat your oven to 350°
- Dice peaches and rhubarb into 1/2 inch cubes
- In a 9 x 13 pan combine peaches, rhubarb cornstarch and powdered sugar together
- Using a stand mixer cream together butter and powdered sugar
- Combine all-purpose gluten-free flour rolled oats, sugar and baking powder together in another bowl
- Add the dry ingredients to the butter and sugar mixture and mix until crumbly *Do not over mix or topping will become dough like
- Using your hands, crumble topping mixture over the fruit
- Bake uncovered 45 to 50 minutes then serve warm topped with vanilla ice cream or cold heavy cream
How to store leftovers
Store leftovers in the pan with tinfoil over top in the refrigerator for up to three days. To eat, reheat individual servings in the microwave for 1 minute.
I also like serving leftovers hot on top of our crisp and fluffy gluten-free waffles.
Can you make this peach rhubarb crisp dairy-free?
Simply use dairy-free butter to make it dairy-free. Top it with your favorite dairy-free iecream. I personally love coconut or cashew milk varieties from So Delicious.
Our Instant Pot apple crisp can also be made dairy-free very easily. Both go great with our non-alcoholic gin and tonic.
If you love this recipe, you are going to love these as well…
Gluten-Free Pineapple Upside Down Cake
Gluten-Free Ginger Molasses Cookies
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Gluten-Free Rhubarb Crisp with Peaches
Ingredients
- 3 C rhubarb sliced into 1 inch pieces
- 3 C peaches diced into 1 inch cubes
- 1 C powdered sugar
- 2 Tbs. cornstarch
- 1 C gluten-free all-purpose flour
- 1 C certified gluten-free rolled oats
- 1/2 tsp. baking powder
- 1 C sugar
- 3/4 C butter
Instructions
- Preheat your oven to 350°
- Using a stand mixer cream together butter and powdered sugar
- Combine all-purpose gluten-free flour rolled oats, sugar and baking powder together in another bowl
- Add the dry ingredients to the butter and sugar mixture and mix until crumbly *Do not over mix or topping will become dough like
- In a 9 x 13 pan combine peaches, rhubarb cornstarch and powdered sugar together
- Using your hands, crumble topping mixture over the fruit
- Bake uncovered 45 to 50 minutes
- Serve warm topped with vanilla ice cream or cold heavy cream
Notes
Nutrition
*This recipe was originally published on September 7, 2017. It has been updated with new information to make this recipe easier.
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