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That is one of the best 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 may simply be made dairy-free or vegan. You’re going to find it irresistible!
When you’ve got leftover fruit after making a batch, you’ll undoubtedly wish 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 find it irresistible by itself with out anything after baking.
And should you assume I don’t eat this for breakfast, you’re very very improper.
The right way to Retailer and Reheat
Storing Leftovers: Permit the crisp to chill and retailer coated leftovers at room temperature for 1-2 days or within the fridge for 4-5 days.
Reheating Leftovers: Strawberry rhubarb crisp might 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 might 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.
The right way 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 possibly can additionally use half plant-based butter, and half melted coconut oil.
Professional ideas/recipe notes
- You may grind oats in a meals processor to make “oat flour” should you don’t have another gluten-free flour readily available.
- When you’re not gluten-free, utilizing all-purpose flour works nice!
- You may as well “cheat” and use some Sugared Strawberries or Strawberry Puree if you have already got some readily available.
- If utilizing frozen fruit (associated: tips on 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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Reduce within the chunks of butter. Course of till the butter is integrated 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 should 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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High generously with the crisp topping.
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Bake for 50 minutes or till the crisp is evenly browned and the fruit is bubbly. Verify the crisp at 35 minutes – whether it is browning too shortly, evenly 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.
- Permit the crisp to chill and retailer coated 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 robotically calculated, so ought to solely be used as an approximation.
