Description
This strawberry rhubarb crisp recipe is incredibly easy to make. It's the perfect summer dessert and it's gluten free too!
Ingredients
Scale
CRUMBLE
- 1/2 cup gluten-free rolled oats
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 6 tablespoons cold coconut butter or butter
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
FILLING
- 3 cups rhubarb, diced
- 3 cups strawberries, diced
- 2 Tablespoons corn starch
- 2 Tablespoons lemon juice
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350º.
- In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter well. Place the topping in the refrigerator while you prepare the filling.
- Chop rhubarb into small pieces, about the size of your pinky nail.
- In a medium bowl, combine filling ingredients and stir until well coated.
- Spoon filling into 8 ounce oven safe ramekins until 3/4 full. Fill the rest of the way with the topping.
- Place ramekins onto a parchment or foil-lined baking sheet and bake for 30-35 minutes.
- Serve and enjoy! I highly recommend topping with vanilla ice cream for maximum yumminess!