Gluten Free Oatmeal Crisp Recipe

rhubarboatmealbanner

Share:

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!

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
Gluten Free Oatmeal Crisp piled high … before baking.

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

Chop Chop Maryland And Let’s Move Campaign

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 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 Maposter of non gluten free oatmeal crispgazine 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!

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 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?

gfJules gluten free cherry crisp

Gluten Free Oatmeal Crisp Recipe

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!

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”

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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!
Summary
recipe image
Recipe Name
Gluten Free Oatmeal Crisp
Published On
Average Rating
41star1star1star1stargray Based on 13 Review(s)

Share:

IN 2023 FOR THE 7TH TIME!

Featured In

gfJules Award Winning Products

Leave a Comment

The maximum upload file size: 8 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

  1. Yaaaay! Now I can make something other than a fruit cobbler. Have really missed my oats since going GF! Thanks again Jules :)

    Reply
  2. Ooh – missed the oats announcement. Read too quickly in a challenging week. The recipe sounds great – this was something I used to make. And your safe oats can only make it better! Thank you.

    Reply
  3. I have Organic rhubarb in my fridge right now! I’m waiting for my husband to get released from the hospital from spinal surgery to make it so I can welcome him home with that irrisistible aroma!!! I can’t wait for BOTH to happen!

    Reply
  4. I look forward to trying your gluten-free oats! I love all of your products so I’m sure these would be great!

    Reply
  5. I can’t wait to try this recipe.. I have used your flour and it is awesome.. cookies, dumplings, and noodles are just a few things I have used it for… LoveIt!

    Reply
  6. I love using your all-purpose flour in my other recipes. Last Saturday I cooked a meal for 40 people with your all-purpose flour. I got lots of compliments from the non-gluten free people on my swiss steak! Would love to try out your oats!

    Reply
  7. I love rhubarb and strawberry, but have not tried it with rasberries. Looking forward to trying this, I know it will be yummy, can’t wait. Thanks so much for all you do Jules.
    Vicki

    Reply
Skip to Recipe