Strawberry Rhubarb Crisp

RHUBARB CRISP – GLUTEN FREE, DAIRY FREE

Posted on July 4, 2020 By Beth Neels

For Fruit Filling

3 cups rhubarb, chopped into 1/2″
2 cups strawberries chopped into 1″
1 cup cane sugar
2 tbsp gluten free flour or cornstarch

For the Crisp/ Crumble Layer

1 cup gluten free oats
1 cup finely chopped almonds, pecans or walnuts (I Used almonds)
1 pinch ground cinnamon
2 tablespoons cane sugar
3 tablespoons coconut oil

Instructions

Preheat oven to 350°F.
Mix all ingredients for filling, set aside.
Mix ingredients for crumb layer.
Spread fruit filling in bottom of 9×13 dish. Top fruit with crumb layer. Spread out evenly.
Bake about 40 minutes until crumble layer is lightly browned and fruit filling is hot and bubbly.
Cool slightly before serving. Can be served hot or cold.

This recipe comes from our friends at Blinky’s Culinary Carnival (original recipe linked below)
Rhubarb Custard Crisp Gluten and Dairy / Lactose Free (binkysculinarycarnival.com)

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