{"id":16305,"date":"2021-06-17T08:58:00","date_gmt":"2021-06-17T14:58:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/strawberry-rhubarb-crisp-with-ginger-amaretti-streusel\/"},"modified":"2026-04-09T07:57:56","modified_gmt":"2026-04-09T13:57:56","slug":"strawberry-rhubarb-crisp-with-ginger-amaretti-streusel","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/strawberry-rhubarb-crisp-with-ginger-amaretti-streusel\/","title":{"rendered":"Strawberry Rhubarb Crumble (gluten-free + vegan option)"},"content":{"rendered":"\n

A modern take on Old-Fashioned Strawberry Rhubarb Crumble with tips for the most perfect and best crumble topping EVER! Gluten-free + Vegan Option included! The best Strawberry Rhubarb Crisp recipe ever! Jump to Recipe<\/a><\/em><\/p>\n\n\n

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This is the best Strawberry Rhubarb Crumble recipe ever! It comes with the perfect crumble topping – crunchy buttery crispy! And the ratio of fruit to topping is ideal! An explosive burst of flavor – the strawberries and rhubarb pair perfectly with the added ginger and offer the perfect combination of sweet, tangy, and warmth.<\/p>\n\n\n\n

Whether you call it a crisp or crumble, this easy strawberry rhubarb dessert best summer treat ever! You will love the crumbly and crunchy brown sugar and pistachio streusel topping! The perfect texture and level of sweetness. We love this strawberry rhubarb crumble served warm with scoops of homemade rhubarb ice cream.<\/a><\/p>\n\n\n

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Rhubarb Crumble vs Rhubarb Crips – what’s the difference anyway?<\/h2>\n\n\n\n

As the name suggests, a crisp<\/b> is a baked fruit dessert topped with a crisp and crunchy layer of ingredients. The crisp topping can include a proportion of sugar, butter, oats, nuts, flour, and spice such as cinnamon! It’s all over a somewhat granular look and the dessert is baked just until the topping is crisp and golden.<\/p>\n\n\n\n

 Crumble<\/b> is synonymous with Crisp in the U.K. and Australia, but in Canada and the U.S. there is a difference. Like a crisp, a crumble is a baked fruit dessert with a topping. But unlike the crisp, the crumble topping rarely includes oats but is more like a streusel, made with flour, sugar, and butter. A crumble topping is generally more clumpy than a crisp topping! However, not. as clumpy as a cobbler topping.<\/p>\n\n\n

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So strictly speaking, my strawberry rhubarb crumble could also be called a crisp as I have some nuts in there. However, the topping is a traditional German butter streusel recipe so I would put this into the crumble corner.<\/p>\n\n\n\n

The secrets to making the perfect crumble topping<\/h2>\n\n\n\n

Add nuts to your crumble topping<\/h3>\n\n\n\n

There is nothing wrong with a simple flour, butter, and sugar crumble topping, but for extra crunch I like adding nuts for contrast with the pudding-like fruit filling. My favorite crunchy components are chopped pistachios but any nuts work!  Or go healthy and sprinkle in some oats. A light dusting of Demerara sugar adds a beautiful, caramelized finish to your crumble topping.<\/p>\n\n\n\n

Bake your crumble topping separately!<\/h3>\n\n\n\n

We all love that crumb topping but resist the urge to add too much topping, or your crisp will become dense and fatty and won’t crisp up all the way. How can we still get the maximum amount of crisp with our fruit? Enter my secret hack to the most perfect, and best crumble topping ever! You might notice the recipe makes a lot of streusel topping! This is because I bake half of it separately on a small baking sheet or brownie pan! It works like a charm. Just sprinkle half of your streusel over the rhubarb filling, the other half on a baking sheet, and pop it all in the oven together. The streusel will be done after about 10-15 minutes depending on the size of your streusels. Watch it closely, it’s prone to burning.  I sprinkle some extra streusel on top of each serving serve the rest in a bowl on the side for everyone so sprinkle on!<\/p>\n\n\n\n

Don’t skip the cornstarch in the filling:<\/h3>\n\n\n\n

Don’t be tempted to skip the cornstarch. Strawberry and rhubarb tend to turn into fruit soup. Don’t have cornstarch on hand? You can use substitutions like flour, arrowroot, potato starch, and tapioca<\/strong>.<\/p>\n\n\n

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Make a vegan crumble<\/h2>\n\n\n\n

This Strawberry rhubarb crumble recipe is easily made vegan and dairy-free<\/strong>: simply swap out the butter for margarine, dairy-free, or vegan butter. Coconut oil might be another option but I have not tried that one.<\/p>\n\n\n\n

Make it gluten-free<\/h2>\n\n\n\n

For a gluten-free strawberry rhubarb crumble swap <\/strong>out the flour for gluten-free flour.<\/p>\n\n\n\n

Can I use frozen fruit to make a crumble?<\/h2>\n\n\n\n

Yes, you can! I used frozen rhubarb<\/strong> in this recipe before, so I can confirm it works.<\/p>\n\n\n

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Storing leftover crumble:<\/h2>\n\n\n\n

You’ll want to cover any leftover strawberry rhubarb crumble<\/b> and refrigerate<\/b> it. If you don’t like to eat it cold straight from the fridge, you can warm it in the microwave or in the oven.<\/p>\n\n\n\n

Can you freeze strawberry rhubarb crumble?<\/h2>\n\n\n\n

You can freeze this crumble if need be but I’m not a huge fan of the consistency it has once you defrost it. I find the topping less crisp and the fruit gets a tad too soggy. I much prefer to eat strawberry rhubarb crumble fresh!<\/p>\n\n\n\n

How to fix a soggy crumble:<\/h2>\n\n\n\n

If you follow my secret method, there is no way your streusel crumble topping could get soggy! Because even if the crumble on the fruit doesn’t crisp up to your liking, you still have the streusel you baked separately. However, things happen. Maybe your butter was not cold when you made your crumble or your oven was too cold! I find precooking the filling with some cornstarch, really helps against sogginess.<\/p>\n\n\n

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Tips for the best strawberry rhubarb crumble ever:<\/h2>\n\n\n\n