Okay, here’s my blog post about making that gluten-free rhubarb strawberry crisp:
So, I’ve been trying to cut down on gluten, just, you know, seeing if it makes a difference. And I had a TON of rhubarb from the garden, plus some strawberries that were about to turn. Crisp seemed like the obvious answer, but I needed to figure out the gluten-free part.
First, I chopped up all that rhubarb. I think I had like, four cups? Maybe five? It was a lot. And then I hulled and sliced the strawberries – about two cups of those. I tossed them all together in a big bowl.
The Filling:
I didn’t want it super sweet, so I only added about 1/2 cup of sugar to the fruit. You could definitely add more if you like things sweeter. Then I squeezed in the juice of half a lemon – gotta have that tang! And because I’m extra, I grated in some lemon zest, too. Oh, and a pinch of salt, of course.
I mixed everything up really well, making sure the sugar and lemon juice got all over the fruit. Then I dumped it into a baking dish. Just a regular 9×13 inch one.
The Topping:
This is where the gluten-free magic happens. I grabbed a separate bowl and tossed in:
- 1 cup of almond flour
- 1/2 cup of rolled oats (make sure they’re certified gluten-free!)
- 1/4 cup of brown sugar
- 1/4 teaspoon of cinnamon
- Another pinch of salt
Then, I cut in about 6 tablespoons of cold butter. I just used my fingers, squishing it all together until it looked like coarse crumbs. You could use a pastry cutter, but, honestly, fingers are faster.
I sprinkled this crumbly mixture all over the fruit in the baking dish, making sure it was evenly distributed.
Baking Time:
I popped the whole thing into a preheated oven at 375°F (190°C). And I baked that for around 40 minutes, I check that if the topping is golden brown and the fruit is all bubbly.
I let it cool for a bit before I dug in. Seriously, warm fruit crisp with a scoop of vanilla ice cream? Best thing ever. And you wouldn’t even know it’s gluten-free!
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