Description
This gluten-free crisp combines sweet strawberries and tart rhubarb with a crumbly topping of almond flour and oats. The fruit is tossed with sugar and cornstarch, topped with a buttery, gluten-free mixture, and baked to a golden finish. A refreshing, versatile spring-summer dessert, this recipe is easy to make and satisfies dietary restrictions.
Ingredients
Strawberries, hulled and sliced, 1 pound
Rhubarb, trimmed and sliced, 1 pound
Granulated sugar, 1/2 cup (340g), plus 2 tablespoons for topping
Cornstarch, 2 tablespoons (24g)
Lemon zest, 1 teaspoon
Almond flour, 1 cup (113g)
Rolled oats (certified gluten-free), 1 cup (85g)
Unsalted butter, cold and cubed, 1/2 cup (113g)
Instructions
Preheat oven to 350°F (175°C)
Combine strawberries, rhubarb, 1/2 cup granulated sugar, cornstarch, and lemon zest in a large bowl
In a separate bowl, mix almond flour, rolled oats, and 2 tablespoons granulated sugar
Cut in cold butter using a pastry cutter or hands until the mixture is crumbly
Transfer fruit mixture to an 8×8-inch or 9-inch square baking dish
Sprinkle the topping evenly over the fruit
Bake for 35-40 minutes, until golden and bubbly
Notes
Adjust granulated sugar based on fruit sweetness. Substitute cornstarch with arrowroot powder if needed. Ensure rolled oats are certified gluten-free to maintain dietary requirements.
- Prep Time: 20
- Cook Time: 35
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 17g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg