“Sweet strawberries and tart rhubarb topped with delicious almond flour and oat crumble make this Gluten-Free Strawberry Rhubarb Crisp a summertime favourite!”
7. Bake for 50 to 55 minutes or until the filling is bubbly and the edges of the crumble are lightly golden. Let rest for 10-15 minutes before serving. Top with vanilla ice cream or greek yogurt if desired.