gluten free / flourless
Baking essentials
- A 9 or 10 inch pie dish or similar sized baking dish
- A mixing bowl
Substitutions
- Cornstarch: can be substituted for equal amounts of arrowroot powder
Strawberry Rhubarb Crisp (GF)
Course: DessertsCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
minutes
15
Cooking time
minutes
30
Total time
minutes
45
Ingredients
- For the filling:
1 lb. 1 strawberries, diced (2 1/2 cups)
1 1/2 cups 1 1/2 rhubarb, diced
1 tbsp 1 fresh lemon juice
1/4 cup 1/4 honey, pure maple syrup, or sugar
3 tbsp 3 cornstarch
- For the crisp topping:
1 3/4 cup 1 3/4 old-fashioned rolled oats (GF optional)
3/4 cup 3/4 brown sugar
8 tbsp 8 melted butter
1/2 tsp 1/2 salt
1 tsp 1 pure vanilla extract
Directions
- Preheat oven to 350 F.
- Prepare the strawberry rhubarb filling. In a large mixing bowl, combine all the ingredients for the filling. Layer the base evenly in your baking dish, leaving all the liquid behind in the mixing bowl.*
- Prepare the crisp topping. Combine all the ingredients for the crisp topping in your mixing bowl. Evenly spread the topping over your filling in the baking dish.
- Bake until the topping is nicely browned, about 25 to 30 minutes. Remove the pie dish from the oven and allow to cool slightly before serving. I like to serve with vanilla ice cream or whipped cream. Enjoy!
Notes
- *The more ripe your fruit is, the more liquid you’ll likely have.
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Nutrition Facts
6 servings per container
Serving Size1 servings
Calories429
- Amount Per Serving% Daily Value *
- Total Fat
17.9g
27%
- Saturated Fat 10.2g 50%
- Trans Fat 0.6g
- Cholesterol 40.7mg 14%
- Sodium 209.8mg 9%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
65.4g
22%
- Dietary Fiber 4.8g 16%
- Sugars 39.2g
- Protein 4.4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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nice combo of sweet and tart. I liked mine with a little vanilla ice cream