Gluten-Free Strawberry Rhubarb Crisp
This gluten-free strawberry rhubarb crisp is a light and refreshing dessert perfect for summer. Strawberries and rhubarb combine in a delightful burst of sweet and tart flavors topped with a golden oat crumble.
Ingredients
Strawberry Rhubarb Filling
- 3 cups diced rhubarb cut into ½ inch slices
- 3 cups strawberries hulled and cut into slices
- ½ cup granulated sugar
- 1 lemon zested
- ¼ teaspoon kosher salt
- 1 Tablespoon cornstarch substitute tapioca or arrowroot starch
Gluten-Free Crisp Topping
- 1 cup old fashioned oats certified gluten-free
- ½ cup almond flour or sub 1:1 gluten-free flour
- ⅓ cup olive oil or melted butter plus additional for pan
- ¼ cup granulated sugar
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Brush an 8x8-inch baking dish with oil to prevent sticking. Place the baking dish on a rimmed baking sheet to catch drips.
- Add all the filling ingredients to the pan and toss thoroughly to combine. You can also do this in a bowl and then transfer the filling to the greased baking dish.
- For the crumble, combine all the ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the fruit filling and cover with aluminum foil.
- Bake the crisp, covered, for 20 minutes. Uncover and bake for another 20 minutes, or until the top is golden brown, the rhubarb is soft, and the filling is bubbling.
- Let rest for 15 minutes. Serve warm or at room temperature with freshly whipped cream or vanilla ice cream.
Equipment
Notes
- Be sure to use certified gluten-free oats.
- Test with a fork; if the rhubarb isn't yet soft or the topping is not golden brown and add 5 more minutes.
- To reheat, warm in a 250-degree oven for 10 to 15 minutes or reheat in the microwave.
- You can use fresh or frozen strawberries and rhubarb. If you use frozen, increase the cornstarch by 1 teaspoon.