Strawberries!

We have a small patch of strawberries and had been lucky to pick and eat each year.  Well, this year is the strawberry year!  We have had several pickings of strawberries already and are finding many ways to eat them.  Cut, wash and eat?  Absolutely!  Making strawberry-rhubarb jam?  Yum!  Enjoying strawberry-rhubarb crisp for dinner?  You bet! Here’s a great recipe for some gluten-free crisp…

Gluten-free Strawberry Rhubarb Crisp

Ingredients

• 2 lbs fruit (I did 1 lb strawberries and 1 lb rhubarb), strawberries hulled and halved if large and rhubarb but into 1/2 in pieces
• 1/4 cup sugar (I used organic cane sugar)
• 1 T + 1 t corn starch
• 1/4 cup sugar (I used organic cane sugar)
• 3/4 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/4 cup sweet brown rice flour
• 1/2 t baking powder
• 1/2 t xanthan gum
• 1/4 cup organic brown sugar
• pinch salt
• 1/3 cup coconut oil (liquid)

Cooking Directions

1. Preheat oven to 350.
2. Combine the fruit, cornstarch, and the first 1/4 cup of sugar in a big bowl. Toss to combine and set aside.
3. In a separate medium bowl, whisk together all the remaining ingredients except the coconut oil.
4. When the dry ingredients are fully incorporated, mix in the coconut oil until well combined. Press the crumble dough together in the bowl. It should stick together.
5. Give the fruit one final toss and spead it into an 8×8 square pan.
6. Evenly distribute the crisp topping on top of the fruit. My favorite method for this involves breaking off a chunk at a time of the crisp dough (remember when I told you to press it together?) and gently break it apart on top of the fruit, leaving plenty of big crumbs.
7. Bake at 350 until the crisp bubbles in the middle, about an hour.

This recipe is adapted from www.autumnmakesanddoes.com

Enjoy!