Gluten Free Strawberry Rhubarb Crumble
The ultimate comfort food, this Gluten Free Strawberry Rhubarb Crumble is perfect for any occasion. With its sweet and tangy filling and crispy topping, it will satisfy all your dessert cravings. Try this easy recipe tonight and delight your family with a taste of spring!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Frying Pan
- Oven
Ingredients
- 2 cups rhubarb cut into 3/4" pieces
- 2 cups strawberries hulled and cut into 3/4" pieces
- ¼ cup granulated sugar
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon cornstarch
- pinch salt
- ¾ cup + 1 tablespoon gluten-free oat flour
- 1 ¼ cups gluten-free rolled oats
- ⅔ cup light brown sugar
- ⅔ cup butter or coconut oil melted and cooled slightly
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (about 175°C). Grease a 1-quart, 8" x 8" baking dish with butter or cooking spray.
- In a large mixing bowl, combine the granulated sugar, almond extract, vanilla extract, cornstarch, and a pinch of salt. Mix these ingredients thoroughly.
- Add the chopped rhubarb and strawberries to the sugar mixture. Stir gently and let it sit for at least 10 minutes.
- In another large mixing bowl, combine the oat flour, rolled oats, brown sugar, melted butter (or coconut oil), and another pinch of salt. Stir until well combined.
- Spoon the fruit mixture into the greased baking dish, spreading it evenly across the bottom.
- Sprinkle the crumble topping generously over the fruit layer.
- Place the dish on a baking sheet and bake for 40 to 45 minutes.
- Once done, remove from the oven and allow to cool for about 30 minutes before serving.
Notes
- Tip 1: To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.
- Tip 2: For a dairy-free or vegan version, use coconut oil.
- Tip 3: If you need this to be gluten-free, make sure all your products are certified gluten-free.