This absolutely delicious Gluten-free Strawberry Rhubarb Crisp is done in 30 minutes! Only 4-ingredient fruit filling and 4-ingredient crisp topping. Quick to assemble and quick to bake! The easiest dessert ever!
Wash the strawberries with leaves on. Then cut them in half then into quarters.
Wash the rhubarb and cut them into 0.5-inch (less them 1 cm) slices.
Making a gluten-free crisp topping
Pre-heat oven for 350 F (180 degrees).
Add half of the rolled oats and all other ingredients to the food processor (almond or oat flour, coconut sugar, dairy-free butter (should be fridge cold, not room temperature)). Mix until they get to a breadcrumb-like texture.
Add the remaining rolled oats and only pulse a couple of times to combine. We want the oats to remain more or less intact.
Assemble and bake
Scatter the fruit pieces in a shallow oven-save dish and sprinkle them with coconut sugar, corn starch and cinnamon. Stir until combined.
Scatter the crisp topping evenly over the fruit using your fingers.
Bake for 20 minutes or until the crisp topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it. Enjoy!
1 pound of strawberry makes you one layer of fruit below the crisp topping. You can certainly double the amount of fruit filling, to get an even richer result. My husband prefers the one layer version. Me - who adores strawberries - I love the double filling version.