Name: Gluten-Free Strawberry-Rhubarb Crisp
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 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

Preparation

- 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.

Gluten-Free Strawberry-Rhubarb Crisp

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Preparation

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To help you with this recipe

RICARDO Non-Stick Square Pan