Description
A naturally gluten-free strawberry rhubarb crisp with a sweet-tart fruit filling and a golden oat topping perfect for spring and summer.
Ingredients
Scale
- Filling:
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp cornstarch or arrowroot starch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Topping:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup coconut sugar or brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup coconut oil or unsalted butter, melted
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Toss to coat, then spread evenly into a greased 9×9-inch baking dish.
- 3. In another bowl, mix together the oats, almond flour, nuts (if using), sugar, cinnamon, and salt.
- 4. Pour the melted coconut oil or butter over the oat mixture and stir until crumbly.
- 5. Sprinkle the topping evenly over the fruit filling.
- 6. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- 7. Let cool for 10–15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For nut-free: replace nuts with sunflower seeds or omit entirely.
- Frozen fruit can be used thaw and drain excess liquid before baking.
- This crisp keeps well in the refrigerator for up to 4 days and can be reheated in the oven for a fresh-from-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: gluten-free crisp, strawberry rhubarb, oat topping, spring dessert