Strawberry Rhubarb Crisp
Notes: The fruit filling in this recipe can be varied depending on the season! I’ve made it with blueberries, blackberries, raspberries, peaches, plums, apples or pears. But this combo below is my favorite. Perfect served with vanilla or coconut milk ice cream, or in the morning for a little breakfast treat.
8 cups quartered strawberries (or assorted other berries, peaches, apples, pears or plums)
2 cups chopped rhubarb (approximately 3 stalks) (or 2 cups extra fruit)
1 cup gluten-free flour blend
1 cup gluten-free oats
5 tablespoons butter or coconut oil, melted
1 tablespoon honey or maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla extract
½ teaspoon sea salt
Preheat oven to 375°F. Spray a rectangular baking dish with some coconut or olive oil. Add strawberries and rhubarb to the bottom of the baking dish. In a small bowl, melt the butter or coconut oil.
In a separate mixing bowl, combine the flour, oats, and spices. Pour melted butter or coconut oil into the mixing bowl, and crumble the mixture with your hands. Spread mixture evenly over the top of the strawberries and rhubarb.
Cover, and bake for 25-30 minutes. Remove cover and bake until the top browns and the fruit bubbles up, approximately 10 more minutes.
A recipe from The Simply Real Health Cookbook (on sale now). Photo by Jasmine Pulley.
What size of pan? 9×13 or smaller? Also, how could I sub coconut flour and almond flour for 1c. GF flour? This is spring with all it’s wonder in a pan!
Sarah Adler of Simply Real Health says
Yes you can sub in any flour you like! And I did a 9×9 pan!