Gluten-Free Strawberry Rhubarb Crisp

“Sweet strawberries and tart rhubarb topped with delicious almond flour and oat crumble make this Gluten-Free Strawberry Rhubarb Crisp a summertime favourite!”

- The Delicious Spoon

rhubarb

key ingredient:

Ingredients:

– fresh rhubarb sliced to 1" inch thickness – fresh strawberries quartered – liquid honey – orange juice – all purpose flour gluten free flour – vanilla extract – rolled oats gluten free – almond flour – light brown sugar packed – cinnamon – sea salt – unsalted butter melted

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Strawberry Rhubarb Crisp

yield

6 People

Course

Dessert

Time

1 Hour 25 Minutes

Cuisine

American

1. Heat oven to 350° F

Instructions:

2. In a medium bowl add honey, orange juice and vanilla and mix until blended.

Instructions:

3. Add strawberries, rhubarb and flour and mix so that fruit is coated evenly.

Instructions:

4. Pour into a 9X9 baking dish.

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5. In a medium bowl add oats, almond flour, brown sugar, salt, cinnamon and melted butter and mix so that the mixture is somewhat moist and crumbly.

Instructions:

6. Crumble mixture over top of fruit so that fruit is evenly covered.

Instructions:

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.

Instructions:

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Visit The Delicious Spoon for more notes and tips for making the BEST Strawberry Rhubarb Crisp!

Enjoy!

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