Description
Savor the delightful flavors of Strawberry Rhubarb Crisp! This dish combines sweet strawberries and tart rhubarb, baked to perfection with a crunchy topping—an ideal dessert for any occasion.
Ingredients
Scale
- 3 cups rhubarb chopped 1/4” thick, ~5-6 stalks
- 1 lb strawberries, trimmed then chopped
- 1/3 cup granulated sugar
- 3 tablespoons gluten-free baking flour blend with binder
- 1 teaspoon vanilla extract
- ice cream or whipped cream, for serving, optional
- 3/4 cup gluten-free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons finely-ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 tablespoons cold butter or vegan butter, cut into 1/4″ cubes
Instructions
- Preheat the oven to 350 degrees F and spray a medium-sized baking dish (6×9” or 8×8”) with nonstick spray.
- In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, gluten-free flour blend, and vanilla extract. Toss gently with your fingers or a spatula to mix evenly.
- Transfer the fruit mixture into the prepared baking dish.
Notes
For a gluten-free version, ensure all ingredients are certified gluten-free.
Add a sprinkle of extra sugar on top before baking for a more caramelized finish.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg