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Strawberry Rhubarb and Celery Crisp (gluten-free)

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  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Oven
  • Diet: Gluten Free


This easy strawberry rhubarb and celery crisp is the best way to enjoy fresh summer fruits! It has a gooey filling of juicy fruits, topped with a generous and buttery layer of oat crumble! It’s the perfect balance of sweet and sour, smooth and crisp, fresh and comforting.


Units Scale

For the fruits filling

  • 250 g fresh strawberries
  • 200 g fresh rhubarb
  • 100 g celery stalks
  • 2 tbsp coconut sugar *see notes for alternatives
  • 2 tbsp corn starch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

For the crumble topping

  • 1 cup (85g) rolled oats, whole
  • 1/3 (35g) cup oats flour *see nots for homemade
  • 1/2 (50g) cup almond meal
  • 1/3 (45g) cup coconut sugar
  • 1 tsp fennel seeds (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 pinch of salt
  • 100 g vegan butter, cold


  1. Preheat the oven to 350F (180°C) and grease a baking dish with oil or vegan butter. I used a 9″ (22cm) round baking dish but you can also use other dimensions and adjust the quantities and baking times accordingly.
  2. Wash the strawberries and cut them into quarters. Wash and slice the rhubarb into 1/2 inch (1,5c) chunks. Wash and slice the celery stalks into small 1/5 inch (5mm) chunks.
  3. Place all the fruits in a large bowl, add the coconut sugar, corn starch, lemon juice and vanilla and toss to coat. Add the filling to your greased baking dish and spread it evenly. Set aside.
  4. In another large mixing bowl, whisk together the whole oats, oats flour, almond, meal, sugar, fennel seeds, cinnamon, cardamom and salt.
  5. Cut the cold butter into cubes, add to the dry ingredients and toss to coat. Then use your fingers to press and smooth the butter and incorporate with the dry ingredients. Stop when you get small lumps of butter and the mixture roughly holds together so there is no excess powder remaining.
  6. Crumble on top of the fruits in an even layer, creating some clumps.
  7. Bake for 35-40 minutes, until the top is golden brown and the fruits are soft. If the crumble browns too quickly, cover the dish with foil after about 20 minutes and continue to bake.
  8. Let the crisp cool down for at least 20 minutes to allow the filling to thicken. Then top with vanilla ice cream and enjoy!


  1. You can also use brown cane sugar or any granulated sugar of your choice.
  2. Make your own oats flour by blending rolled oats until you get a fine powder.
  3. Store the extra crisp in an airtight container in the refrigerator for up to 5 days. Enjoy cold or warm.