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Delicious Strawberry-Rhubarb Crisp

by on May 5, 2015 in Desserts, Gluten-Free, Pies May 5, 2015 DessertsGluten-FreePies
See post on Lisa Gatti’s site!
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Level: Intermediate

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Description

The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.

Ingredients

  • 16 ounces, weight Strawberries, Halved (quartered, If Large)
  • 16 ounces, weight Rhubarb, Cut Into 1/2 Inch Pieces (remove Ends)
  • 1-¼ cup Maple Sugar, Divided
  • 2 Tablespoons Cornstarch
  • ¾ teaspoons Sea Salt, Divided
  • 2 cups Rolled Oats
  • ½ cups Gluten Free Flour
  • ½ cups Dairy Free Butter, Melted

Preparation

Preheat oven to 375ºF.

Combine strawberries, rhubarb, 3/4 cup maple sugar, cornstarch and 1/2 teaspoon of sea salt in a large bowl. Transfer to a baking dish.

In a separate bowl, combine oats, gluten-free flour, melted butter, remaining 1/2 cup maple syrup and remaining salt. Mix into a crumble. Sprinkle over fruit.

Bake 45 minutes, or until soft and bubbling. Cool for 15 minutes and serve.

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