Description
A delightful gluten-free crisp featuring the classic combination of sweet strawberries and tart rhubarb, topped with a buttery, crumbly oat topping.
Ingredients
Scale
- 2 cups sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 cup gluten-free all-purpose flour blend
- 1 cup gluten-free rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit.
- Pour the fruit mixture into an 8×8 inch baking dish.
- In a separate medium bowl, combine gluten-free flour blend, gluten-free oats, brown sugar, cinnamon, and nutmeg.
- Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the fruit mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving.
Notes
- Ensure your rolled oats are certified gluten-free if you have Celiac disease or a strong sensitivity.
- You can adjust the amount of sugar based on the sweetness of your fruit.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crisp
- Calories: 350
- Sugar: 35g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg