Description
This gluten-free strawberry rhubarb crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat and almond flour topping.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×9 inch baking dish.
- In a separate bowl, combine the gluten-free rolled oats, almond flour, brown sugar, cinnamon, melted coconut oil, and salt. Mix until crumbly.
- Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
- Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbly.
- Remove from oven and let cool for 10 minutes before serving.
Notes
- Serve warm with a scoop of vanilla ice cream for an extra treat.
- Feel free to adjust the amount of sugar based on your preference and the sweetness of the strawberries.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15
- Sodium: 5
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: strawberry rhubarb crisp gluten free, gluten free dessert, easy gluten free dessert, fruit crisp recipe, strawberry rhubarb dessert