This gluten-free summer crisp is made with seasonal strawberries and rhubarb, coated in sugar and cornstarch, and topped with a sweet and salty mixture of oats. Savour it still warm from the oven, with a great big scoop of ice cream.
Ингредиенты
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 2 cups (270 g) fresh or thawed frozen strawberries, sliced
- 2 cups (260 g) fresh or thawed frozen rhubarb, cubed
- 1 Cortland apple, peeled, cored and diced
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) brown sugar
- 1 cup (100 g) gluten-free quick-cooking oats
- 1/2 cup (75 g) gluten-free all-purpose flour
- 1/4 tsp salt
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine the sugar and cornstarch. Add the fruits and mix well. Spread the fruit mixture out in an 8-inch (20 cm) square pan.
- In the same bowl, combine the remaining ingredients just until the dry ingredients are moistened and the mixture clumps together when pressed with your fingertips. Spread over the fruit mixture.
- Bake for 45 minutes or until the fruit mixture is bubbling and the crisp is golden. Let cool for 1 hour before serving.
