Description
This delicious gluten-free strawberry rhubarb crisp is the perfect dessert for any occasion. With a sweet and tart filling topped with a crunchy oat topping, it’s sure to impress!
Ingredients
Scale
- 2 cups fresh or frozen strawberries, hulled and halved
- 2 cups fresh or frozen rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour the fruit mixture into a greased baking dish.
- In another bowl, combine the gluten-free oats, almond flour, brown sugar, cinnamon, melted coconut oil, and salt. Mix until crumbly.
- Spread the oat mixture evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow to cool for a few minutes before serving. Enjoy your gluten-free strawberry rhubarb crisp warm, with a scoop of ice cream if desired!
Notes
- You can substitute the strawberries and rhubarb with other fruits like apples or peaches for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15
- Sodium: 10
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 3
- Cholesterol: 0