Gluten-Free Fresh Strawberry & Rhubarb Crisp
Serves 615 mins prep50 mins cook
A sturdy, crunchy streusel topping is the secret to this gluten-free strawberry rhubarb crisp (or crumble). Easy recipe, tested to perfection!
0 servings
What you need
cup brown sugar
tsp cornstarch
pinch salt
lb rhubarb
oz strawberries
cup granulated sugar
cup sweet rice flour
tsp baking powder
tsp cinnamon
tsp fine sea salt
tbsp unsalted butter
tsp coarse sugar
Instructions
0 Position a rack in the center of your oven, and preheat to 375°F. Place a 10-inch round baking pan (or oven-proof skillet) on a rimmed baking sheet lined with parchment paper to catch drips, and set aside. 1 In a medium bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the prepared pan and set aside. 2 In another medium bowl (or the same one, scraped fairly clean), whisk together the granulated sugar, flours, oats, cinnamon, baking powder, and salt. Add the egg and, using your hands, mix thoroughly, squeezing, tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle the mixture evenly over the fruit. 3 Use a spoon to drizzle the melted butter evenly all over the topping, and sprinkle evenly with the coarse sugar. 4 Place the crumble in the oven and bake for 45-55 minutes, until the top is deeply golden and the fruit is bubbling thickly. Cool slightly. 5 Serve the crumble warm or at room temperature (preferably with fresh ginger ice cream!). 6 The crumble will keep in the fridge for a few days. Re-warm in a 300º oven before serving.View original recipe