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That is the most effective Gluten-Free Strawberry Rhubarb Crisp ever! Made with an unbelievable gluten-free crumble topping, this strawberry rhubarb dessert can simply be made dairy-free or vegan.
I’ve a factor for scrumptious seasonal fruit crisps. From blackberry and apple crumble to gluten-free blackberry crisp to cherry crumble to apple and blueberry crumble, there aren’t any fruits that I gained’t put a scrumptious crispy topping on.
Even higher, this gluten-free strawberry rhubarb crisp has a pure fruit base and might simply be made dairy-free or vegan. You’re going to adore it!
You probably have leftover fruit after making a batch, you’ll positively need to make our Blueberry Rhubarb Jam and Strawberry Rhubarb Jam.
What to serve with this dessert
This crisp is completely scrumptious topped with vanilla ice cream, selfmade whipped cream, and even some Greek yogurt. We additionally adore it by itself with out the rest after baking.
And for those who suppose I don’t eat this for breakfast, you’re very very improper.
Find out how to Retailer and Reheat
Storing Leftovers: Enable the crisp to chill and retailer lined leftovers at room temperature for 1-2 days or within the fridge for 4-5 days.
Reheating Leftovers: Strawberry rhubarb crisp could be loved chilly, at room temperature, or heated. To reheat, cowl and microwave particular person servings for 35 seconds.
Freezing Crumble: You may assemble the crumble and freeze it unbaked for 3-4 months, so long as you cowl it tightly to forestall freezer burn. I’d cowl it with plastic wrap after which foil.
To freeze leftover baked crumble, switch it to freezer-safe containers and freeze for 3-4 months.
Find out how to Make This Dairy-Free
Sub in your favourite dairy-free butter for the butter listed within the recipe card.
To make it extra economical, you can additionally use half plant-based butter, and half melted coconut oil.
Professional suggestions/recipe notes
- You may grind oats in a meals processor to make “oat flour” for those who don’t have every other gluten-free flour available.
- For those who’re not gluten-free, utilizing all-purpose flour works nice!
- You can even “cheat” and use some Sugared Strawberries or Strawberry Puree if you have already got some available.
- If utilizing frozen fruit (associated: how to freeze rhubarb and freezing strawberries), drain off the liquid when it defrosts.
Extra Scrumptious Gluten-Free Desserts
Strawberry Rhubarb Filling
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Make the Gluten Free Crisp Topping
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In a stand mixer fitted with the paddle attachment (or utilizing a pastry cutter), combine the oats, flour, brown sugar, and cinnamon.
2 1/2 cups old style oats, 1/2 cup coconut flour, 1/2 cup brown sugar, 1/2 tsp floor cinnamon
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Minimize within the chunks of butter. Course of till the butter is included and the combination is good and crumbly.
3/4 cups butter
Make the Strawberry Rhubarb Filling
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Add sliced strawberries to a bowl. Sprinkle with 2 tbsp of sugar, and stir to mix. Put aside.
5 cups strawberries, 2 tbsp sugar
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Place rhubarb in a small bowl and sprinkle with the remaining sugar (1/2 cup minus 2 tbsp). Stir to mix and put aside for 20 minutes.
2 cups rhubarb, 1/2 cup sugar
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Scoop the rhubarb out and add it to the bowl with the strawberries. You need to use a slotted spoon to switch or simply gently drain off any rhubarb juice from the bowl.
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Gently toss the strawberry/rhubarb combination with lemon juice, cornstarch, and almond extract.
1 tsp lemon juice, 3 tbsp cornstarch, 1/4 tsp almond extract
Assemble Strawberry Rhubarb Crisp
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Preheat oven to 350˚F.
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Butter a 9×13 or deep 8×8 baking dish.
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Add the fruit filling to the baking dish.
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Prime generously with the crisp topping.
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Bake for 50 minutes or till the crisp is calmly browned and the fruit is bubbly. Test the crisp at 35 minutes – whether it is browning too rapidly, calmly place a chunk of foil over the baking dish.
- Sub in coconut oil or your favourite non-dairy butter to make this dairy-free or vegan.
- If utilizing frozen fruit, drain off the liquid when it defrosts.
- Enable the crisp to chill and retailer lined leftovers at room temperature for 1-2 days or within the fridge for 4-5 days.
Serving: 0.5cupEnergy: 343kcalCarbohydrates: 37gProtein: 4gFats: 16gSaturated Fats: 10gLdl cholesterol: 37mgSodium: 141mgPotassium: 272mgFiber: 6gSugar: 25gVitamin A: 460IUVitamin C: 44.5mgCalcium: 58mgIron: 1.4mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
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