Blueberry Rhubarb Crisp Recipe

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This blueberry rhubarb crisp without flour is a simple, fruit-filled dessert that’s easy to make and fun to customize. It doesn’t take long to prep, so it’s a good one for beginner bakers or a quick baking project with kids.

Baked crisp with oat topping and blueberry-rhubarb filling, served in a white dish with a spoonful scooped out.

Why make blueberry rhubarb crisp

Refined sugar-free – naturally sweetened with honey.
Vegan-friendly – no butter or animal products used.
Dairy-free – great for anyone avoiding dairy.
Customizable – add more topping, adjust fruit ratios, try different spices…
Quick to prep – minimal steps, no hard-to-find ingredients.

This post includes helpful tips and step-by-step photos.

Bowl filled with rhubarb, blueberries, cinnamon, cornstarch and honey.

Fresh blueberries and rhubarb spread in a baking dish, ready for topping.

How to make rhubarb crisp with blueberries

In a large mixing bowl, combine rhubarb, blueberries, honey, cinnamon, cornstarch and a pinch of ground cloves. Transfer to an oven-proof dish.

In another bowl, mix oats, crushed pecans, honey, cocoa powder and melted coconut oil. Spread this evenly over the fruit.

Bake until the fruit is bubbling and the topping is golden. Since every oven is slightly different, keep an eye on it, especially the first time you make it.

How to use frozen rhubarb?

Thawed frozen rhubarb works well in this crisp. You can also use it for pie fillings, homemade jam, or even in ice cream.

Ingredients for the oat topping combined in a glass bowl with a wooden spoon.

Julia’s tips

I used ½ cup of honey, which gave me just the right amount of sweetness. If your fruit is very tart, or you prefer sweeter desserts, feel free to add more.
Cornstarch helps thicken the filling. I use ¼ cup, but you can increase it slightly for a thicker result—no more than ⅓ cup though.
The topping includes oats, coconut oil, honey, cocoa, and pecans. You can customize it with other nuts or skip the cocoa powder if you prefer.
The topping amount is enough for a 9×7-inch (24×19 cm) dish. For larger dishes, make extra to ensure good coverage.
You can also swap the blueberries for chopped strawberries if that’s what you have on hand.

Optional toppings

For a dairy-free version – serve with nice cream or whipped coconut cream.
For a creamy finish – plain Greek yogurt or a scoop of vanilla ice cream works well.

Spooning crisp topping evenly over the fruit mixture in a baking dish.

Golden-baked crisp in a white dish, packed with juicy rhubarb and blueberries.

FAQ

Can I make this crisp ahead of time?

Yes, you can prepare it a few hours in advance and bake it when ready. If you want to make it the day before, store it in the fridge and reheat it before serving.

Do I need to peel the rhubarb?

No, peeling isn’t necessary. Just trim the ends and slice it. If the stalks are very thick or stringy, you can remove a few of the outer threads, but in most cases, it’s fine as is.

Can I freeze the baked crisp?

You can, but the topping will lose some of its crunch after thawing. If you don’t mind that, go ahead and freeze it in an airtight container. Reheat in the oven for best texture.

What can I use instead of pecans?

Walnuts, almonds, or even sunflower seeds will work. You can also skip the nuts if needed — the topping will still hold together, just with a slightly different texture.

Can I use maple syrup instead of honey?

Yes. Maple syrup works well in both the filling and the topping. Just note that it’s a bit runnier than honey, so you might want to reduce it slightly or increase the cornstarch just a bit.

Baked oat and pecan topping with warm fruit filling, served with a scoop of vanilla ice cream.

More fruit-based dessert ideas you might like

Peanut butter brownies are very addictive and everyone loves them. They’re sweetened with banana, flourless and also vegan.

Another favorite of mine: Chocolate-covered dates. Stuffed with peanut butter and best enjoyed frozen — a perfect little snack.

When cherries are in season, I like making cherry avocado chocolate mousse. It’s rich, smooth and ready in minutes.

And in summer, mango yogurt popsicles are always in our freezer. Easy to batch and so refreshing.

If you’re in the mood for more blueberry desserts, try these:

No-Bake Blueberry Cheesecake – creamy and easy to put together.
Lemon Blueberry Poke Cake – made from scratch.
Blueberry Cake – light and easy to make.

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