Gluten Free Oatmeal Crisp Recipe

Gluten Free Oatmeal Crisp Recipe

Shopping farmers’ markets and roadside fruit and vegetable stands is one of my favorite things to do. In the spring, I love to couple rhubarb with strawberries and raspberries for a delightful (& super easy) gluten free oatmeal crisp!

Later in the summer, my combinations include peaches and pecans or mixed berries. In the winter, I love to use frozen tart cherries. Pretty much anything goes with this easy gluten free oatmeal crisp. I’d love to hear what combos you love, too!

gluten free oatmeal crisp in bowl

Gluten free peach-blueberry oatmeal crisp

 

In the fall I switch gears to making apple concoctions (apple + cranberries is incredible!), and since I froze my early season raspberries, I can still combine the two for a fantastically festive fall dessert!

gluten free oatmeal crisp before baking

Pile on those fruits, as they cook down during baking — the more fruit, the merrier, right?

 

chop chop with first lady not making gluten free oatmeal crisp

It’s good to know I’m not the only one thinking this way about using the bounty of fresh fruits available in the summer. In 2011 here in Maryland, our First Lady launched “Chop Chop Maryland” at the Government House, and my kids and I were honored to have been invited to attend.

The initiative, a state-wide effort to support the efforts of Michelle Obama’s “Let’s Move” campaign against childhood obesity, focuses on getting kids into the kitchen with fun, healthy and local foods. The state teamed up with Sally Sampson’s Chop Chop Magazine (“The Fun Cooking Magazine for Families”) to create this new initiative with monthly recipes featured online, at local non-profits and health organizations, and sent via text message.

poster of non gluten free oatmeal crispDr. Judith Palfrey, the head of the “Let’s Move” campaign, joined with my kids and others to make a local apple crisp as the first “Chop Chop Maryland” recipe. Although it wasn’t gluten-free (they used wheat flour and non-certified gluten free oats), it easily could have been, leading me to share my gluten free version then, and to reshare it now.

Whether you hit the farmer’s market, grow your own fruit, find frozen berries in your freezer, chop apples, or otherwise, you need to try this quick gluten free oatmeal crisp. It’s a real crowd pleaser and an easy way to get kids cooking with you in the kitchen as well!

gluten free fruit crisp with cocowhip

This yummy peach, strawberry & blueberry crisp is topped with So Delicious’ Cocowhip topping!

 

Super easy, super fast and super friendly – a recipe you’ll want to keep in your dessert arsenal, for sure! To watch a video of just how easy it is to make a fruit crisp, check this out! Also, check this list for fruits that are Low FODMAP, if you’re interested, since the rest of this recipe’s ingredients comply with most Low FODMAP diets.

Note: only use purity protocol CERTIFIED Gluten Free oats when following a gluten free diet. To read more about GF oats and their safety, hop to my article, “Is Oatmeal Gluten Free?

gfJules gluten free cherry crisp

Print

Gluten Free Oatmeal Crisp

gluten free oatmeal crisp in bowl

This easy gluten free oatmeal crisp will make whatever fresh or frozen fruits you love even better!

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 6

Ingredients

Fruit Filling:

  • 2 cups rhubarb, trimmed and cut into 1/2 inch pieces (or 5-6 apples, peaches or pears, peeled & sliced)
  • 1-2 cups fresh raspberries, blackberries, blueberries or cranberries (or strawberries, halved)
  • 1/4 cup gfJules™ All Purpose Gluten-Free Flour
  • 1/4 cup light brown or coconut palm sugar or 1-2 Tbs. maple, coconut or agave syrup (or less, depending on the sweetness of the fruit you use)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Crisp Topping:

Instructions

Preheat oven to 400° F.

Prepare an 8×8 or 9×13 baking dish by oiling the bottom and sides lightly (a smaller pan will yield a thicker crisp and will need to bake longer).

In a large bowl, stir to combine all filling ingredients. Set aside while preparing the topping.

Combine all dry topping ingredients in a large bowl, then cut in the butter or Buttery Sticks using a pastry cutter or an electric mixer or large food processor. The mixture should be like clumpy gravel in texture when the butter is incorporated.

If you mound the fruit and toppings as these are, wrap the outside of the pans with foil in case the juices overflow. The fruit will reduce as it cooks, so overfilling to some extent is a good idea.

Pour the fruit filling mixture onto the bottom of the prepared pan and sprinkle with the topping until covered evenly. Bake for approximately 30 minutes, or until the fruit is bubbling and the topping is lightly browned.

Serve warm as it is, or top with ice cream or non-dairy “ice creams”

Make it with whatever fruit you love most!

Pin for later!

This gluten free oatmeal crisp is a super easy, super fast and super friendly recipe made with award-winning gfJules Gluten Free Flour for no-grit goodness!

 

This gluten free oatmeal crisp is a super easy, super fast and super friendly recipe made with award-winning gfJules Gluten Free Flour for no-grit goodness!

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Gluten Free Oatmeal Crisp
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218 thoughts on “Gluten Free Oatmeal Crisp Recipe

    • It’s one of my favorites because it brings back memories of my grandad who used to grow it and gave away copious amounts to anyone he’d meet. I was so sad after he passed for so many reasons, but when I opened the freezer and there was no more rhubarb left, it stung! Such wonderful memories!
      ~jules

    • My grandpa always used to give me plenty and I’d freeze the rhubarb so it was always “in season” at my house. Sadly, I’m now waiting for rhubarb season too, Rebecca!
      ~jules

  1. I used the print button from your website by the “recipe card” and it printed 39 pages of comments and the recipe was unreadable since there was comments printed on top of the recipe. Just thought I’d let you know so the print button could be fixed! Thanks! Trying the recipe now. Can’t wait!

    • Oh dear, Darissa! That’s not at all what’s supposed to happen when you print a recipe from my site! Thanks for letting me know! It’s an easy recipe that doesn’t require many ingredients, so I hope you’re still able to enjoy the recipe anyway!!!
      ~jules

  2. Hi Jules, so glad to see you in contact with Michelle Obama’s ‘Let’s Move’ campaign while at the O’Malley event. I hope you can find a way to impress upon Michelle Obama and her staff how many children would be happier, stronger, and able to be a healthy weight if they had a chance to be evaluated for celiac disease. I understand that some countries test all school age children Why can’t we? What a difference it would make to the success of the White House effort if they were to target the 1 in 133. Maybe they could start with free testing for D.C. public school children!k Thanks for your great work. Valerie

  3. This looks wonderful, as all your recipes do! Just received first bag of your flour & am eager to get baking — after oven is repaired! Now doing muffins in cupcake maker. Thanks for giving so much information with each recipe; wish you included sugar content. I will be using agave syrup, but would be helpful to know what sugar content is before this substitution. Thanks for all your loving work!!

    • Thanks Tricia! I hope you get your oven fixed soon – that’s almost like losing an appendage!! :) As far as sugar content, I do those breakdowns for my ebook recipes and occasionally for super healthy recipes on my blog, but I have to pay someone to run them for me, so it doesn’t get done as often as I’d like! I hear you though, and it’s on my list of “hope to do soons”!

  4. Laura, I think this is the missing line in the poem:

    Mares eat oats
    And does eat oats
    And little lambs eat ivy,
    A kid will eat ivy too
    Wouldn’t you?

    Jules, we love your flour, graham crackers and cookie mixes. Haven’t tried the oats yet but I will soon.

    • Nancy – love it! Thanks for filling in the blanks on that ditty! So glad you’re loving the other GF products. If you love oats, I hope you’ll find these instant GF Oats to be pretty spectacular, too! :)

  5. A few weeks ago my husband and I went out to dinner and the special dessert was raspberry-rhubarb crisp. It was so good but my husband couldn’t have it because it was not GF. So I was very happy when I saw this recipe. I made it yesterday and everyone, kids and husband, loved it! It is SO delicious!! And thanks for always indicating dairy alternatives. One of us is allergic to dairy. I’m looking forward to trying it with peaches!

  6. I just tried this rhubarb recipe and I didnt have GF oats because I’m fairly new diagnosed Celiac person so I used my GF brownsugar oatmeal in place and turned out great… I love this site for new ideas
    THANK YOU THANK YOU THANK YOU….

    • Missy – that sounds like a perfect substitution – brilliant! Thanks for sharing your creative solution and you’re welcome, you’re welcome, you’re welcome for the recipes and new ideas! Happy to share!! : )

  7. Looking forward to trying this recipe. Cannot wait to try your gf oats. Love your oatmeal cookie recipe. Have trouble finding gf oats locally other than bob’s.
    Have a question….I am looking for a recipe for sweet potato biscuits. Do you have any suggestions?

    • Tracey – I have a recipe for sweet potato biscuits in my new book, Free for All Cooking. It’s a lovely recipe! Anything with sweet potatoes in it is a winner in my book!

  8. Rhubarb reminds me of June when I was a kid growing up in the Chicago area. I don’t recall seeing it very often here in the Augusta area. Other fruits are a definite possibility when I use this recipe.