Gluten-Free Strawberry-Rhubarb Crisp
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…
Instructions
-
1
With the rack in the middle position, preheat the oven to 350°F (180°C).
-
2
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.
-
3
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.
-
4
Bake for 45 minutes or until the fruit mixture is bubbling and the crisp is golden. Let cool for 1 hour before serving.
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.
