Gluten Free Rhubarb Strawberry Crisp
Rhubarb Strawberry Crisp is a perfect spring and summer dessert, especially when served warm with ice cream. Vary the fruit and you've got a year round dessert everyone will love!
Print
Pin
Servings: 8 people
Ingredients
FRUIT CRISP
- 3 cups chopped rhubarb
- 2 cups strawberries thickly sliced
- ½ cup sugar
- 3 tablespoon cornstarch
OAT TOPPING
- 1 cup gluten free whole oats
- ⅓ cup EGFG gluten free flour blend* (or oat flour)
- ¼ cup brown sugar
- 2 tablespoon white sugar
- ½ teaspoon cinnamon
- 6 tablespoon butter, room temperature
Instructions
- Preheat oven to 350°F.
- Combine rhubarb and strawberries in a large bowl.
- Sprinkle sugar and cornstarch over the fruit. Stir using a spatula until evenly combined.
- Transfer to an ungreased 8-inch square glass baking pan. Set aside while you make the topping.
STREUSEL TOPPING
- In a medium bowl combine oats, flour, sugars and cinnamon.
- Using your hands or a pastry cutter, squish the butter into the dry ingredients until evenly mixed.
- Spread the streusel evenly over the fruit without packing it down.
- Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
Vary the fruit combinations with what's in season.
-
- Any berry combination all spring and summer (my mom always includes rhubarb).
-
- Peaches and blueberries, blackberries or raspberries in late summer when peaches are at their best.
-
- Just apples or apples and blueberries in late summer and early fall.
-
- Apples and/or pear with cranberries from October into the new year.