I love apple crisp for the fall and I have great memories of making it with my mom when I was younger. This is a summer version of a crisp using fantastic seasonal fruit. Rhubarb is high in vitamins A, C, and calcium while also having anti-inflammatory, anti-oxidant, and anti-allergen properties. Naturally sweet and delicious, this recipe is free of gluten, dairy, eggs, soy, and refined-sugar.
Strawberry Rhubarb Crisp
Makes 6-8 servings
Cook Time: 40-55 minutes
gluten free, soy free, dairy free, egg free, refined sugar free
For the Filling:
5 1/2 cups rhubarb
1 cup strawberries
2 tbsp sucanat sugar
1 tsp cinnamon
For the Topping:
1 1/4 cup gluten-free rolled oats
1/2 cup almond flour
1/4 cup pure maple syrup
1/4 cup melted coconut oil
1 tsp cinnamon
1/4 tsp fine-grain sea salt
- Preheat oven to 350. Lightly grease an 11 by 7 inch baking dish.
- Make the Filling: Place the rhubarb, strawberries, cinnamon, and sucanat sugar in a large bowl and toss to combine. Pour the mixture into the prepared dish and smooth it out evenly.
- Make the Topping: In a bowl (you can use the same one as before) mix in the oats, almond four, maple syrup, melted coconut oil, cinnamon, and salt.
- Sprinkle the topping evenly over the rhubarb filling in the baking dish.
- Cover the dish with foil and poke a few holes in the top. Bake for 30 mins with the foil on. Uncover the dish and bake for 10-15 minutes more until topping is golden.
- Serve immediately with some dairy-free ice cream.
This dish is also great as a leftover straight out of the fridge or you can re-heat it in the oven for 15-20 mins. This recipe works best with fresh fruit but if you use frozen, make sure it is already defrosted and the excess juices are drained off so that the crisp is not runny.