Gluten-free Strawberry Rhubarb Crisp
This Gluten-free Strawberry Rhubarb Crisp is an easy to make allergy-friendly dessert. With juicy strawberries, tart rhubarb, and a crispy crumble on top, this gluten-free crisp is perfect for summer.
Fresh and juicy strawberries + ripe and tart rhubarb, those two were made for each to be together. Add in a little lemon zest and fresh-squeezed juice, this Gluten-free Strawberry Rhubarb Crisp becomes juicy and thick like a jam or compote. Sweet and tart make a great combination, especially when you add a crumble on top. Using a mix of gluten-free flour, cane sugar, and dairy-free butter it makes for a tasty crumble topping.
A SUMMER TREAT:
Strawberry Rhubarb Crisp is one of those desserts we look forward to every summer. When the berries are fresh and the rhubarb is ready for picking, you know it’s time to make this classic dessert. I’m taking a classic recipe and making it gluten-free and dairy-free. As all of my recipes are of course.
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HOW TO MAKE IT:
Preheat the oven to 350 degrees. Spray a 9×13 baking dish and set aside.
Wash and dry the strawberries and rhubarb. Slice the strawberries and dice the rhubarb to bite-size pieces. Add to the baking dish. Using a lemon zester, zest the fresh lemon over the freshly cut fruit. Cut the lemon in half and squeeze the juice over the fruit (be sure to strain for lemon seeds).
In a medium-size mixing bowl, combine the gluten-free flour mix and cane sugar. Stir together. Add the dairy-free butter, starting with 4 tablespoons. Cut into the flour-sugar mix. If more butter is needed, add one tablespoon of butter at a time until a thick crumble has formed.
Evenly sprinkle the crumble over the fruit mixture. Place the baking dish in the oven and cook for 40-45 minutes or until the fruit is bubbling and the crumble is light golden brown. Remove from the oven, let cool, and then serve.
- 3 cups sliced strawberries
- 3 cups diced rhubarb
- 1 lemon, zest and juice
- 1 cup gluten-free flour blend
- 1 cup cane sugar
- 4-6 Tbsp dairy-free butter
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Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray and set aside.
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Wash and dry the strawberries and rhubarb. Slice the strawberries and dice the rhubarb to bite-size pieces. Add them to the baking dish.
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Using a lemon zester, zest the lemon over the freshly cut fruit. Cut the lemon in half and squeeze the juice over the strawberry-rhubarb mix (be sure the strain for lemon seeds).
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In a medium-size mixing bowl, combine the gluten-free flour blend and cane sugar. Stir together. Add the dairy-free butter, starting with 4 tablespoons. Cut into the flour-sugar mix. If more butter is needed to create a thick crumble, add one tablespoon of butter at a time until a thick crumble has formed.
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Evenly sprinkle the crumble over the fruit mixture. Place the baking dish in the oven and bake for 40-45 minutes or until the fruit is bubbling and the crumble is light golden brown. Remove from the oven, let cool, and then serve.
Store leftovers in an airtight container in the fridge for up to 3 days.
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