Strawberry Rhubarb Crisp

Ingredients

• 4 cups Rhubarb (chopped)
• 2 cups Strawberries (hulled and halved or quartered if large)
• 3/4 cup Granulated Sugar
• 2 tablespoons Tapioca Starch
• 1 tablespoon Lemon Juice
• 1 cup Gluten-Free Rolled Oats
• 1/2 cup Almond Flour
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Chopped Pecans or Walnuts (optional)
• 1/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/2 cup Cold Unsalted Butter (cut into small cubes)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large bowl, combine the rhubarb, strawberries, granulated sugar, tapioca starch, and lemon juice. Mix well and transfer to a 8x8 inch baking dish.

3. 3

   In a separate bowl, combine the gluten-free rolled oats, almond flour, brown sugar, pecans (if using), salt, and cinnamon.

4. 4

   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

5. 5

   Sprinkle the oat mixture evenly over the fruit filling.

6. 6

   Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.

7. 7

   Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.