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Gluten-Free Strawberry Rhubarb Crumble

Posted on by Alisa Fleming in Dairy Free Desserts with 0 Comments
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This recipe was shared with us by Meghan Telpner. Meghan is a Certified Nutritionist and Holistic Lifestyle Consultant offering various classes and nutrition oriented services: “Through my nutrition and lifestyle consultations, I introduce my clients to new information, new foods, new life skills, and do my best to inspire a fresh outlook that catalyzes positive change ultimately impacting the way they live the rest of their lives.”  Visit Meghan’s Website for more information.

Gluten-Free Strawberry Rhubarb Crumble

Rating: 51

Gluten-Free Strawberry Rhubarb Crumble


    For fruit mix:
  • 3 cups strawberries (havled or quartered depending on size)
  • 2 cups rhubarb, chopped
  • 1/2 cup honey
  • For crumble:
  • 1/2 cup flour (I recommend brown rice flour, quinoa flour or coconut flour or a mix of all three)
  • 1/2 cup rolled oats
  • 1/3 cup slivered almonds
  • 1/4 cup brown sugar (I recommend sucanat, an unrefined cane sugar)
  • 1/4 cup honey
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4- 1/3 cup cold pressed, virgin coconut oil


    For fruit mix:
  1. Mix together in a large mixing bowl and place in 8×8 ungreased pan.
  2. For crumble:
  3. Mix ingredients together until crumbly. You may wish to cut them together with a knife if your coconut oil is particularly hard. Sprinkle over fruit mix. Bake at 350 for 40-50 minutes until golden.


This can be made in a large 8×8 pan or in individual ramekins.


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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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