The best thing in the Summer is when you can go out into your garden and harvest your own fruit, berries and vegetables. This is a one of those classic favorit desserts we keep making time and time again, you'll never get tired of it.

The variations on this crumb pie is endless too, use whatever fruit or berries you have available. The crumb topping is a lot faster than making a pie dough, which needs to be chilled, then rolled out and pre-baked. Plus, if your are gluten intolerant, or just trying to eat less white flour and healthier, then this is a great alternative.

Rhubarb and Strawberry Crumb Pie, gluten free


1lb rhubarbs stalks, chopped
1lb strawberries
3 tablespoons of potato starch (corn starch works too)

1/2-3/4 c granulated sugar


3/4 c rolled old fashioned oats, divided
1/4 c pepita seeds
1/4 c hazelnuts or almonds chopped
3/4 c almond flour
2 tablespoons sugar, we prefer granulated demerara sugar

Make the topping.

1. Put half of the oats in a blender and make into a coarse flour.

2. In a medium bowl, add all the rest of the ingredients, the oats and mix with your hands until well blended and crumbly.

For the filling

3. Put the berries and the rhubarbs in a baking dish and mix in the starch and sugar. 

4. Divide the topping over the berries and bake for 40-55 min.   

gluten free crumb pie topping

5. Serve the pie still warm with vanilla sauce or ice cream.

Rhubarb and strawberry crumb pie with vanilla sauce

Use the same recipe but swap out the rhubarbs and strawberries for peaches, apples, pears,plums or a mixture of berries.

Photo: Annika Wilson

Leave a comment

Comments will be approved before showing up.