As a kid, I was a huge fan of the lunch tray. Even at home, I required a plate that kept each type of food safely quarantined from its neighbor, avoiding any chance of contamination between the peas and—god forbid—the ketchup. I liked both peas and ketchup, but certainly not together. I felt similarly about strawberries and rhubarb until I made this crisp. I’m fully aware they’re a match made in seasonal-eater’s heaven, but I’ve always stopped short of combining them for fear of disappointment. I love them each so much on their own; how could I possibly love them even more together? I definitely wasn’t disappointed.
My justification for making this crisp three times in as many weeks is that I was on a mission to perfect an all-purpose gluten-free crisp topping before summer. This is it. It stays crispy even after a few days in the fridge, it holds together enough to make nice big crumbles, and (shh… don’t tell) it’s dairy-free too. It makes enough to cover an 8×8 inch square pan, so swap in your favorite fruit and consider this your go-to summer gluten-free crisp recipe.