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.
Gluten-free Strawberry Rhubarb Crisp
Ingredients
- 2 lbs fruit (I did 1 lb strawberries and 1 lb rhubarb), strawberries hulled and halved if large and rhubarb but into 1/2 in pieces
- 1/4 cup sugar (I used organic cane sugar)
- 1 T + 1 t corn starch
- 1/4 cup sugar (I used organic cane sugar)
- 3/4 cup gluten-free rolled oats
- 1/4 cup gluten-free oat flour
- 1/4 cup almond flour
- 1/4 cup millet flour
- 1/2 t baking powder
- 1/2 t xanthan gum
- 1/4 cup brown sugar
- 1/4 cup Bob's Red Mill gluten-free all purpose flour
- pinch salt
- 1/4 cup + 1/8 cup (or 6 T) coconut oil (liquid)
Cooking Directions
- Preheat oven to 350.
- Combine the fruit, cornstarch, and the first 1/4 cup of sugar in a big bowl. Toss to combine and set aside.
- In a separate medium bowl, whisk together all the remaining ingredients except the coconut oil.
- When the dry ingredients are fully incorporated, mix in the coconut oil until well combined. Press the crumble dough together in the bowl. It should stick together.
- Give the fruit one final toss and spead it into an 8x8 square pan.
- Evenly distribute the crisp topping on top of the fruit. My favorite method for this involves breaking off a chunk at a time of the crisp dough (remember when I told you to press it together?) and gently break it apart on top of the fruit, leaving plenty of big crumbs.
- Bake at 350 until the crisp bubbles in the middle, about an hour.
Notes:
- This is adapted from this multigrain apple crisp recipe from smitten kitchen.
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Mmm so delicious!
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