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. As it gets closer to winter, I love to use frozen tart cherries or stone fruits and a cast iron pan. Pretty much anything goes with this easy gluten free oatmeal crisp. I’d love to hear what combos you love, too!
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!
Pile on those fruits, as they cook down during baking — the more fruit, the merrier, right?
Chop Chop Maryland And Let’s Move Campaign
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 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 (throwback alert!).
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 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.
Dr. 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 re-share 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!
And if you can’t do gluten free oats, try quinoa flakes as an easy sub!
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 article for more information on the Low FODMAP diet , 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?”
Gluten Free Oatmeal Crisp Recipe
Gluten Free Oatmeal Crisp
This easy gluten free oatmeal crisp will make whatever fresh or frozen fruits you love even better!
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:
- 1 cup gfJules™ All Purpose Gluten-Free Flour
- 3/4Â cup light brown sugar or coconut palm sugar
- 1 cup purity protocol Certified Gluten-Free Oats
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 8 Tbs. (1/2 cup) cold, unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
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”
Pin for later!
Your newest certified gf product? Giving it away on my birthday? Happy Birthday to me?
Sue – happy birthday to you, girl! Certified GF oats would be a great gift, you’ve got a good point there!
Sounds wonderful! I can’t wait to get some fresh rubarb:)
GF oats would be great to try. I haven’t bought any yet and I have had difficulty with regulars oats.
Thanks for making eating gluten free much more tasty and developing products and recipes we all enjoy.
Love your flour mix which makes me excited to try another one of your products. Love that you have gluten free oats now!
I can’t wait to try the raspberry rhubarb crisp! My sister just gave me some fresh rhubarb out of her garden!
We are going to a family reunion and I think I will take this for dessert! Homemade ice ream on top will make it perfect!
I just ordered two boxes of your GF all purpose flour, and would love to try the oats as well!
Finally found it as I was rereading the recipe it sounds so good! I think it’s awesome you now have gluten free oats it just makes sense and we can do our baki g shopping in one place! Can hardly wait to try them!
Melanie, that’s the idea – hopefully making even more certified GF products available for shopping at the same time, in the same place, will make everyone’s lives easier!
Love it! My rhubarb is just coming into season…off to the store I go to buy the remaining ingredients. Thanks Jules for keeping me “sane” with yummy gluten free recipes!
I remember when the rhubarb in my dad’s garden would push through the soil – its leaves already formed, just waiting to open. LOVE rhubarb crisp! GF oats are a blessing – glad to see another source offering them.
We get lots of rhubarb in SD and am eager to use this recipe for the firs picking. However, I think I will reduce the sugar by about half. That is my only concern with lots of gf recipes, the amt. of sugar in many. Will see what happens. Thank you–enjoy your recipes a lot. S. Kathleen
I love your flour and your cookie mixes. Can’t wait to try the gluten-free oats. Thanks for providing us with such great products.
will need to try it, I have three family members who are gluten free, and lots of rhubarb in my back yard,,
Your recipes have been the best so far and your flour was an answer to my prayers. It’s my husbands birthday today and he loves rhubarb. I going to give this a try!
Missy – hope your hubbie had a great rhubarb birthday!!
Another rhubarb lover from South Dakota!
Will be making this today-I’ve
always used strawberries but will
try some purchased rasberries!
So excited-rhubarb is ready to
pick and I found Jules flour available
at a grocery store in a nearby town.
Tam – glad to see that a store near you is carrying my flour!
Yumm! Going to try the crisp this week for sure!
The crisp looks so good I can almost taste it. Reminds me so much of my grandmaother and her rhubarb sauce which we put on everything. Thanks so much for the wonderful recipe.
I love your other products including recipes and have been sharing them with my other GF relatives. This crisp recipe sounds tasty.
Theresa, thanks for sharing my recipes with your friends and relatives – that’s really what it’s all about! The more easy and great recipes everyone in the family can enjoy together, the better!
have lots of rhubarb in my garden. Will give your recipe a try.