Gluten-Free Strawberry Rhubarb Crisp
This easy gluten-free dessert has a sweet and tangy strawberry-rhubarb filling paired with a buttery, crispy oat topping.
Ingredients
Topping
- ¾ cup brown sugar
- 1 cup gluten-free rolled oats (I use Gluten-Free Prairie Oatmeal or Bakery on Main Rolled Oats)
- ¾ cup gluten-free flour (I use King Arthur Gluten-Free Measure for Measure Flour)
- ½ cup salted butter
Filling
- 2 heaping cups 2 heaping cups sliced fresh strawberries approximately 1 lb
- 2 heaping cups ½-inch pieces of fresh rhubarb approximately 4-5 medium stalks
- ½ cup white sugar
- ¼ cup gluten-free flour (I use King Arthur Gluten-Free Measure for Measure Flour)
- 1 teaspoon orange zest optional
- vanilla ice cream optional, for serving
Instructions
- Preheat oven to 350° F.
- In a medium bowl mix brown sugar, gluten-free oats, and ¾ cup gluten-free flour. Use a fork or pastry cutter to cut in the butter, until the topping is crumbly. Refrigerate the topping while you prepare the filling.
- In a medium bowl, mix strawberries, rhubarb, white sugar, ¼ cup gluten-free flour, and optional orange zest. Place filling in a 9" pie pan or 8x8 baking dish.
- Scoop and gently spread the oat topping into an even layer over the strawberry rhubarb mixture.
- Bake for about 45-50 minutes until the topping is golden brown and the filling is bubbly. Cool for 20 minutes before serving topped with vanilla ice cream.
Notes
Kids in the kitchen option: In step 2, place all topping ingredients in a 1-gallon silicone or Ziploc bag, close bag, and allow children to squeeze the topping ingredients together by hand.
Nutrition
Calories: 446kcalCarbohydrates: 73gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 132mgPotassium: 282mgFiber: 5gSugar: 47gVitamin A: 521IUVitamin C: 32mgCalcium: 91mgIron: 2mg
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