Strawberry Rhubarb Crumble with Pistachios

Strawberry Rhubarb Crumble with Pistachios

A sweet, tart, nutty dessert that also happens to be gluten-free. Personally, I’m usually a fan of gluten – a freshly baked loaf of sourdough straight from the oven is pretty much on of my favorite things to eat. But I have some friends who have Celiac disease so I try to make sure that I include everyone when I bake to share.

I based the crumb topping off my usual crumble recipe swapping the whole wheat flour for almond flour and adjusting the spices. And I also had to adjust the amounts of oats and almond flour to get the texture I was looking for.

I pulled out all of the strawberries and rhubarb I had left in the refrigerator as they all were starting to turn. The rhubarb was sliced and the strawberries were quartered before being mixed with some lemon juice, spices, and corn starch.

strawberry rhubarb crumble filling
(This is the full batch, which I made the first time I created this post. The newer images show a half-batch in a 9-inch pie dish. Tip – make the full batch if you can!)

I poured all of the ingredients for the topping into the food processor and pulsed it a few times to incorporate all of the ingredients and chop up the pistachios. Then I dropped the crumble over the fruit and spread it a little to make sure that each bite would have both fruit and crunchy topping.

strawberry rhubarb pistachio crumble
(This is an updated image for a half batch … I learned my lesson, I should have made a full batch!)

Bake for about 45 minutes at 400 degrees F. My topping started browning a little faster than the strawberries and rhubarb were cooking, so I loosely covered it with foil for the last 15 minutes. While it is difficult to not eat it as soon as it comes out of the oven, the juices need a few minutes to cool and set a bit so they don’t all come flowing out as soon as you cut into it. And, it is also better if no fingers and tongues are burnt. Enjoy it topped with whipped cream, vanilla ice cream, or as is!

Strawberry Rhubarb Crumble with Pistachios

A sweet, tart, nutty dessert – with a gluten-free topping.
Prep Time15 mins
Cook Time45 mins
Author: Rachel at Fridge Two Table


Strawberry Rhubarb Filling

  • 1 ½ pounds rhubarb
  • 2 pounds strawberries
  • 1 lemon juiced (about 4 – 5 tbsps)
  • 2 tbsp brown sugar (adjust for the sweetness of the strawberries, mine were more on the sweeter side)
  • ½ tsp ground vanilla bean powder (or 1 tsp vanilla extract)
  • ½ tsp ground cardamom
  • 1 big pinch sea salt
  • 2 tbsp corn starch

Pistachio, Almond, and Oat Topping

  • 1 cup pistachios
  • 1 ¼ cup rolled oats (make sure they are gluten-free if you are gluten sensitive)
  • 1 ¼ cup almond flour
  • 1 cup brown sugar
  • 1 cup butter, softened
  • ½ tsp salt
  • ¼ tsp cardamom
  • ¼ tsp ground vanilla bean (or ½ tsp vanilla extract)


  • Preheat oven to 400° F. Thinly slice the rhubarb and quarter the strawberries. Mix with lemon juice, sugar, corn starch, and spices and then spread on the bottom of a 9 x 13 baking dish.
  • Add all of the topping ingredients to the bowl of a food processor and pulse a few times until well the pistachios are roughly chopped and the ingredients are well incorporated. Drizzle or spread the topping on top of the strawberries and rhubarb.
  • Bake for about 45 minutes and until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, place a sheet of foil on top.
  • Let the crumble rest for about 10 minutes before digging in. It is delicious topped with whipped cream, vanilla ice cream, or as is.

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!