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

gluten free oatmeal crisp in bowl

Gluten Free Oatmeal Crisp

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

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


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:


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

  1. Oats?? Oats??? Your flour and cookie mix are AMAZING and you have added OATS!!!??? YEA!!! I would love to try your Oats in GF Monster cookies and Chocolate Oat NO bake cookies and apple crisp and homemade oatmeal bread… I love oats!!!!

  2. Hi Jules. I’m looking for gluten-free, dairy-free (eggs are okay), sugar-free cookies. Have I asked the impossible?

  3. Looks so yummy! Makes we hungry just looking at it. I’m going to have to get busy and do some baking very soon!

  4. Sounds wonderful! My favorite has been Strawberry Rhubarb Pie or Crisp. Our rhubarb is ready to pick and our raspberries in the freezer. Yummy!

  5. GF Oats??? Wonderful!!! I was just trying to figure out what kind of oats to buy since they make me incredible sick! I am hoping that GF oats will not make me sick :)

  6. This combination sounds fantastic! I’ve always made the strawberry/rhubarb combo but I will definitely try it with the raspberries.

    • mares eat oats
      & does eat oats
      & little lambs eat ivy
      something something something
      wouldn’t you?
      My mom would always sing this to us!

      The only flour I use is Jules, and I have the ingredients here to make that crisp! Yum.

      • Laura, Jeff and Celeste, my grandma used to sing that song to me too … makes me miss her so. She’d love this recipe though, so I’d like to think I’m making it in her honor and memory!

    • Aww, I had forgotten this golden oldie til now!! Here’s the version my Gramma sang:
      Maresy doats
      & doesy doats
      & littlelamsey divey
      a kiddley divey too
      wouldn’t you?

      If the words sound queer
      & funny to your ears
      a little bit jumbled and jivey
      Sing again with correct pronunciation:

      PS. Am enjoying cooking with Jules flour as I can count on a delicious outcome.

  7. This recipe looks fantastic! But then again, ALL your recipes are AND your flour is the BEST I’ve ever come across to date. :) Thank you, Jules, for all that you do for the gluten-free community, too.

  8. We so love your flour here and I have shared it with other GF friends. We are drooling just looking at this recipe!

  9. I would love to try the oats as well….I have rhubarb ready to be picked and raspberries from last fall in the freezer….may have to make a crumble this weekend since I don’t have oats to make a crisp. Mmmmmmm I can almost taste it!

  10. Bought rhubarb this week for a strawberry rhubarb pie. Will try this crisp next weekend.
    Enjoy using your flour and cookie mix.

  11. Mmmm… this looks so good! Reminds me of my sweet Great Grandma who would make Strawberry Rhubarb Pie whenever I was coming for dinner. <3