Strawberry Rhubarb Coconut Crisp Recipe

Strawberry Rhubarb Coconut Crisp Recipe Gluten Free

Here's a simple gluten free fruit crisp recipe with a coconut almond topping.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American, Gluten Free
Servings 6 servings


  • 3 cups ripe strawberries, quartered if large or whole if small
  • 2 cups rhubarb, sliced
  • 1.5 tablespoons cornstarch
  • 2.5 cups unsweetened shredded or flaked coconut (I used a combination of both)
  • 1/2 cup almonds (optional)
  • 2 egg whites
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)


  • Preheat oven to 350 degrees. Slice fruit, mix with the cornstarch (to thicken) and set in a square 9 by 9-inch baking dish.
  • In a large bowl mix together coconut, almonds, egg whites, sugar, salt and both extracts. Using your hands clump together the coconut macaroon mixture and place on top of the fruit.
  • Bake for 30-35 minutes or until coconut browns and fruit is bubbly.
  • Serve hot with vanilla ice cream or frozen yogurt.


You may also cook the strawberries and rhubarb on the stove top before hand with some corn starch to thicken them up a little and reduce the baking time. If you do this, cook the crisp in the oven for only 15 minutes.
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