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strawberry, rhubarb and almond crisp

A gluten-free strawberry and rhubarb crisp, topped with brown sugar, almonds, butter, oats and cinnamon - and then baked until warm, bubbly, and golden brown!!
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Prep Time 20 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tbsp cornstarch
  • 1/2 cup orange juice
  • 4 cups fresh rhubarb cut into 1 inch pieces
  • 4 cups fresh strawberries cut into half
  • 3/4 cup granulated sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 1 cup almond flour
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 cup oats
  • 1/2 cup almonds roughly chopped
  • 8 tbsp cold unsalted butter diced

Method
 

  1. Preheat your oven to 350 degrees.
    In a small bowl, mix together the cornstarch and orange juice. Place the strawberries and rhubarb into in a large bowl. Add the sugar, orange zest, vanilla and the cornstarch mixture to the fruit and gently toss to combine.
    Pour the mixture into an 8 x 11 inch baking dish and place it on a sheet pan lined with parchment paper. Set aside while you make the topping.
    Place the brown sugar, almond flour, salt, cinnamon, oats, and almonds into a bowl. Stir to combine. Add the cold butter to the mixture and use your hands to work the butter into the mixture. Mix until the dry ingredients are moist and the mixture is in crumbles.
    Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
    Allow the crisp to cool for 10 minutes before serving.

Notes

This is a classic crisp recipe that I made gluten-free with the substitution of almond flour.  If you have an allergy or an aversion to almonds, you can use all-purpose flour in place of the almond flour, and walnuts in place of the chopped almonds.  You could also completely omit the chopped nuts altogether.