Apple Rhubarb Crisp (Gluten-Free)
Can I tell you about the dessert that single-handedly turned my family into rhubarb believers? This Apple Rhubarb Crisp happened on a rainy May weekend when rhubarb stalks were taking over my counter and I had a bag of Pink Lady apples quietly going soft in the fruit bowl. I threw them together with maple syrup, a little ginger, and a salty-sweet streusel topping — and you guys, the whole pan was gone before it even cooled down.
What makes this apple rhubarb crisp so irresistible is the balance. The tart rhubarb softens into jammy pockets, the zesty ginger adds just enough zing, and the maple-sweetened oat topping bakes up as crunchy and golden as anything you’d find at a proper bakery. Plus, with a few simple swaps, the whole thing can be completely gluten-free — no weird ingredients, no compromise on flavor.
Well… I’ll be honest. I used to be intimidated by rhubarb. It looked like angry celery and smelled like a garden. But now it’s one of my most-requested spring fruit desserts, and once you taste this crisp bubbling away on a Sunday afternoon, I think you’ll understand why.
Table of Contents
Ingredients for Apple Rhubarb Crisp
Here’s everything you’ll need. The gluten-free swaps are right in the notes column so you don’t have to hunt for them!
The Fruit Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Semi-tart apples (Pink Lady, Honeycrisp, Cameo, or Fuji) | 4 large (about 4 cups / 680 g) | Peeled or unpeeled — your call! |
| Fresh rhubarb, leaves trimmed, cut in 1″ pieces | 1 lb / 4–5 large stalks (4 cups) | Frozen rhubarb works too; no need to thaw |
| Freshly grated ginger root | 1 teaspoon | Zesty ginger is the secret weapon here |
| Vanilla extract | 1 teaspoon | Pure vanilla, not imitation if you can |
| Fine sea salt | ¼ teaspoon | Makes the maple syrup sing |
| All-purpose flour (or cornstarch) | 2 tbsp (or 1 tbsp cornstarch) | Use cornstarch for gluten-free option |
| Maple syrup | ½ cup / 120 ml | Add a little more if apples are very tart |
The Salty-Sweet Streusel Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Old-fashioned rolled oats | 1¼ cups / 110 g | Use certified GF oats for gluten-free |
| Whole wheat, spelt, or all-purpose flour | 1 cup / 140 g | See GF variation below |
| Brown sugar (or maple/coconut sugar) | ¼ cup + 2 tbsp / 70 g | All three work beautifully |
| Cinnamon | ½ teaspoon | — |
| Fine sea salt | ½ teaspoon | Omit if using salted butter |
| Unsalted butter, melted | 8 tablespoons / 113 g | Use plant butter for a vegan crisp |
| Coarsely chopped nuts (optional) | ½ cup / 55 g | Sliced almonds, pecans, or walnuts |
| Vanilla ice cream | For serving | Non-negotiable in my house |
How to Make Apple Rhubarb Crisp
This apple rhubarb crisp comes together in about 15 minutes of hands-on time. The oven does the rest — you just have to resist opening it every five minutes to sniff it (I never manage that).
Step 1: Preheat the oven.
Position a rack in the lower third of your oven and preheat to 350°F. Starting low ensures the fruit filling has time to bubble and thicken before the topping over-browns.
Step 2: Prep the apples and rhubarb.
If the apple skins are a beautiful red, leave them on — they add color and nutrients. Otherwise peel them, it’s totally your call! Cut the apples off the core in 1-inch chunks until you have about 4 cups. Slice the rhubarb into 1-inch pieces as well.
Step 3: Make the fruit filling.
In a very large bowl, toss together the apples, rhubarb, zesty ginger, vanilla extract, salt, flour (or cornstarch), and maple syrup. Stir until the fruit is evenly coated and everything smells absolutely wonderful. Scrape the mixture into a 9×13-inch baking dish, an 8×12-inch oval gratin dish, or any equivalent pan.
Step 4: Make the salty-sweet streusel topping.
In another large bowl, stir together the oats, flour, sugar, cinnamon, salt, and nuts if using. Pour in the melted butter and work it in with your fingers until the mixture clumps together into a gravelly, crumbly texture — like damp sand with the most delicious smell. Sprinkle this topping evenly over the fruit in the pan.
Step 5: Bake.
Bake for about 1 hour, until the topping is deep golden brown and the fruit juices are bubbling up furiously around the edges. Your kitchen will smell like the best autumn holiday candle you’ve ever burned, except it’s real and you get to eat it. Remove from the oven and let it stand for at least 10 minutes so the juices can thicken up.
Step 6: Serve.
Scoop into bowls hot, warm, or at room temperature. Add a generous scoop of vanilla ice cream on top. Try not to eat directly from the pan. (No judgment if you do.)
Substitutions
Gluten-free flour swap: Replace the wheat flour in the streusel with a 1:1 gluten-free all-purpose flour blend, or use certified gluten-free oat flour. The texture will be just as crumbly and delicious, and nobody will know the difference. Pair this with certified GF rolled oats and your apple rhubarb crisp is completely gluten-free from top to bottom.
No maple syrup? Honey works as a 1:1 swap in the filling, though the flavor will be slightly floral rather than caramel-y. Agave nectar also works for a more neutral sweetness in this maple-sweetened recipe.
No fresh ginger? Use ¼ teaspoon of ground ginger — it’s less punchy but still adds that lovely warm zing. You could also try a pinch of cardamom for a totally different but equally lovely spring fruit twist.
Butter alternatives: Plant-based butter works seamlessly in the streusel. Coconut oil (melted) is another solid option that adds a faint tropical note to the salty-sweet topping — unexpectedly good, I promise.
Troubleshooting Tips
The filling is too watery: This usually happens with extra-juicy apples or thawed frozen rhubarb. Make sure you’re using 2 tablespoons of flour (or 1 tablespoon of cornstarch) in the fruit mixture, and always let the crisp rest for at least 10 minutes after baking. Patience is the secret ingredient here.
The topping isn’t crisping up: If your streusel looks pale after 45 minutes, your oven might run cool — nudge the temperature up by 10–15°F and check again at the 55-minute mark. Also make sure the topping is spread in an even, generous layer so it gets good airflow from all sides.
The crisp tastes too tart: Some rhubarb varieties are more aggressive than others. If you take a bite and pucker, stir another 2–3 tablespoons of maple syrup into the fruit before adding the topping. You can also add a tablespoon of brown sugar directly to the fruit mixture for quick balance in this maple-sweetened dessert.
Pro tip: If you’re working with very tart apples like Granny Smiths, go ahead and use the full ½ cup of maple syrup plus a small extra splash. According to Serious Eats’ trusted guide to baked fruit science, the ratio of sweetener to fruit acid is everything in a great crisp — don’t be shy.
Storage & Meal Prep
Storing leftovers: Cover the baking dish with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 4 days. The streusel softens slightly in the fridge but stays totally delicious — and honestly, cold crisp with a spoonful of Greek yogurt is my personal favorite way to start a Tuesday.
Reheating: Pop individual servings in the microwave for 60–90 seconds, or warm the whole dish in a 325°F oven for about 15 minutes. To re-crisp the topping, leave the dish uncovered while it reheats in the oven.
Make-ahead tips: You can prep the streusel topping and store it in the fridge (covered) for up to 2 days before baking. The fruit filling can also be mixed and refrigerated overnight — just give it a stir before layering on the topping and baking fresh. This is a great strategy for holiday prep or big family dinners like Thanksgiving when oven time is precious.
Serving Suggestions
The classic pairing is a big scoop of vanilla bean ice cream — the cold cream melting into the warm spring fruit is genuinely dreamy. You know, some things just can’t be improved upon, and this is one of them.
For a breakfast-friendly serving, a spoonful of full-fat Greek yogurt or a drizzle of lightly sweetened whipped cream is wonderful. The tartness of the rhubarb pairs beautifully with creamy dairy in a way that makes this feel almost like a grown-up granola bowl.
Hosting a dinner party? Serve this apple rhubarb crisp warm in individual ramekins with a dusting of powdered sugar and a tiny sprig of fresh mint. It looks elegant with zero extra effort — one of my absolute favorite kitchen tricks.
Variations & Dietary Adjustments
Fully gluten-free version: Use a certified GF 1:1 flour blend in the streusel and swap to certified gluten-free rolled oats. Use 1 tablespoon of cornstarch instead of all-purpose flour in the fruit filling. The finished crisp is indistinguishable from the original — light, golden, and utterly satisfying. This is the go-to version I serve whenever I have GF guests at the table.
Vegan version: Swap the butter for your favorite plant-based butter (I like Miyoko’s or Country Crock Plant Butter for baking). Use maple or coconut sugar in the topping. Every part of this recipe is naturally egg-free and dairy-free with this single swap, making it a crowd-pleaser for nearly every guest.
Kid-friendly version: Skip the zesty ginger or reduce it to just a pinch if your little ones are sensitive to bold spice. You can also reduce the rhubarb by half and increase the apples — the result is sweeter and milder, which tends to go over much better with the under-10 crowd. Man, oh man, getting kids to eat something with rhubarb in it feels like a genuine parenting victory.
Add-ins and twists: Try stirring a handful of fresh or frozen strawberries into the fruit filling for a classic strawberry-rhubarb-apple combo. A pinch of cardamom alongside the cinnamon in the streusel adds a gorgeous floral warmth. You can also replace half the rhubarb with fresh diced pears for a mellower, honey-sweet spring fruit crisp.
Looking for more cozy baking ideas? Browse our full collection of flavor-forward grain-free recipes or explore our satisfying gluten-free comfort food dinners for weeknight meal ideas that pair beautifully with a dessert like this one.
Apple Rhubarb Crisp FAQs
Do apple and rhubarb go together?
They’re one of the great fruit pairings in spring baking. Apples bring natural sweetness and body to a filling, while rhubarb adds a bright, sharp tartness that keeps things lively. Together, they create a layered flavor that’s far more interesting than either fruit on its own — especially in a maple-sweetened crisp like this one.
What is in rhubarb crisp?
A classic rhubarb crisp has a soft, cooked-down fruit filling (usually sweetened with sugar or maple syrup) topped with a buttery, crumbly oat-based streusel. This version adds apples and zesty ginger to the filling, plus a salty-sweet streusel topping that includes brown sugar, cinnamon, and optional chopped nuts. Simple, humble, and completely wonderful.
What is the difference between rhubarb crisp and crumble?
The difference comes down to the topping. A crisp includes oats in the streusel, which gives it a chewier, crunchier texture. A crumble uses only flour, butter, and sugar — no oats — making it finer and sandier in texture. Both are delicious, but a crisp tends to have more satisfying textural contrast against the soft, bubbling spring fruit underneath.
What does apple rhubarb taste like?
Think tart-meets-sweet, with a soft jammy texture and a bright, almost citrusy undertone from the rhubarb. When you add zesty ginger and maple syrup to the mix, the whole thing becomes warm and complex — not cloyingly sweet, not lip-puckeringly sour. It’s a beautifully balanced bite that tastes unmistakably like spring.
Want to keep exploring? Check out our refreshing gluten-free Balkan Tarator recipe — a perfect light starter before serving this crisp as your grand finale dessert!
One Last Thing Before You Bake
If you’ve never cooked with rhubarb before, this apple rhubarb crisp is genuinely the best place to start. It’s forgiving, flexible, and foolproof — the kind of recipe that makes you feel like a total kitchen rockstar with very little effort. According to Healthline’s thorough rhubarb nutrition breakdown, rhubarb is also a surprisingly good source of vitamin K and antioxidants, so you can feel just a little bit virtuous while eating your second bowl.
Whether you make it gluten-free or classic, vegan or loaded with butter, I hope this crisp brings your kitchen the same kind of warm, happy chaos that it brings mine. Leave a comment below and let me know how it turned out — especially if you added strawberries. I want to hear everything.
Apple Rhubarb Crisp
Equipment
- 9×13-inch baking dish or 8×12-inch oval gratin dish
- Large mixing bowl (x2)
- Box grater or microplane (for ginger)
- Measuring cups and spoons
Ingredients
Fruit Filling
- 4 large semi-tart apples (Pink Lady, Honeycrisp, Cameo, or Fuji) about 4 cups / 680 g prepared; peeled or unpeeled
- 1 lb fresh rhubarb, leaves trimmed, cut into 1-inch pieces 4–5 large stalks, about 4 cups; frozen works too
- 1 tsp finely grated fresh ginger root
- 1 tsp vanilla extract pure vanilla preferred
- ¼ tsp fine sea salt
- 2 tbsp all-purpose flour or 1 tbsp cornstarch for gluten-free option
- ½ cup maple syrup 120 ml; add a little more if apples are very tart
Salty-Sweet Streusel Topping
- 1 ¼ cups old-fashioned rolled oats 110 g; use certified gluten-free oats if needed
- 1 cup whole wheat, spelt, or all-purpose flour 140 g; see gluten-free variation in notes
- ¼ cup + 2 tbsp brown sugar 70 g; maple sugar or coconut sugar also work
- ½ tsp cinnamon
- ½ tsp fine sea salt omit if using salted butter
- 8 tbsp unsalted butter, melted 113 g; use plant butter for vegan option
- ½ cup coarsely chopped nuts 55 g; optional — sliced almonds, pecans, or walnuts
For Serving
- vanilla ice cream for serving
Instructions
- Position a rack in the lower third of the oven and preheat to 350°F (175°C). Starting low gives the fruit filling time to bubble and thicken before the topping over-browns.
- If the apple skins are red and pretty, leave them on — or peel them, it’s your call. Cut the apples off the core into 1-inch chunks until you have about 4 cups. Slice the rhubarb into 1-inch pieces as well.
- In a very large bowl, toss together the apples, rhubarb, grated ginger, vanilla extract, salt, flour (or cornstarch), and maple syrup. Stir until the fruit is evenly coated. Scrape the mixture into a 9×13-inch baking dish, an 8×12-inch oval gratin dish, or any equivalent pan.
- In another large bowl, stir together the oats, flour, sugar, cinnamon, salt, and nuts if using. Pour in the melted butter and work it in with your fingers until the mixture clumps into a gravelly, crumbly texture — like damp, fragrant sand. Sprinkle the topping evenly over the fruit in the pan.
- Bake for about 1 hour, until the topping is deep golden brown and the fruit juices are bubbling up furiously around the edges. Remove from the oven and let the crisp stand for at least 10 minutes so the juices can thicken up before serving.
- Serve hot, warm, or at room temperature with generous scoops of vanilla ice cream. Store any leftover crisp covered in the refrigerator for up to 4 days. Reheat before serving, or enjoy cold with yogurt for a delicious breakfast.
