Butter-Less Strawberry Rhubarb Crumble
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 3 cups strawberries (halved or quartered, depending on size)
  • 2 cups chopped rhubarb
  • ½ cup + ¼ cup honey or agave nectar, divided
  • ½ cup flour (I recommend brown rice flour, quinoa flour or coconut flour, or a mix of all three)
  • ½ cup rolled oats (use certified gluten-free, if needed)
  • ⅓ cup slivered almonds (see notes in post above for nut-free option), optionally crushed
  • ¼ cup evaporated cane juice or coconut sugar (can sub brown sugar in a pinch)
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ to ⅓ cup cold-pressed, virgin coconut oil
  1. Preheat your oven to 350ºF.
  2. In a large bowl, combine the strawberries, rhubarb, and ½ cup of the honey. Spread the mixture evenly in an 8x8-inch ungreased pan.
  3. In a medium-sized bowl, combine the flour, oats, almonds, sugar, cinnamon, and allspice. Stir in the honey, and cut in the coconut oil with a fork or pastry blender until you get a nice crumbly mixture. Sprinkle this mixture evenly over the fruit in your pan.
  4. Bake for 40 to 50 minutes, or until the top is golden. Serve with dairy-free ice cream (even better if it is homemade!), if desired.
Single Serve: You can bake this crumble in individual ramekins, if preferred. Start checking for doneness at around 30 minutes. The top should be golden and the filling a bit bubbly.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-strawberry-rhubarb-crumble