Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside.
- In another bowl, combine the gluten-free rolled oats, gluten-free flour, brown sugar, cinnamon, and salt.
- Pour the melted butter into the oat mixture and stir until combined.
- In a greased baking dish, spread the fruit mixture evenly on the bottom.
- Top the fruit with the oat mixture, spreading it evenly over the fruit.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- This crisp can be served with vanilla ice cream or whipped cream for an extra treat.
- Feel free to adjust the sugar based on the sweetness of your strawberries and rhubarb.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 3
- Cholesterol: 20
Keywords: Gluten-Free Strawberry Rhubarb Crisp, gluten-free dessert, strawberry rhubarb crisp recipe, easy gluten-free dessert, healthy dessert recipes