Description
This Gluten-Free Strawberry Rhubarb Crisp is a bright and cozy celebration of early summer. Made with sweet strawberries, tart rhubarb, and a golden, nutty topping, it’s infused with citrusy orange zest, warm vanilla, and cinnamon. Rustic, simple, and gluten-free—this dessert was inspired by a farmers market find and brings a fresh, seasonal flavor to your table.
Ingredients
Units
Scale
For the Filling:
- 3 cups strawberries hulled and sliced
- 3 cups rhubarb stalks trimmed and diced into 1/2-inch pieces
- 1 teaspoon vanilla bean paste or substitute vanilla extract
- 1 orange zested and juiced
- 3/4 cup organic cane sugar
- 4 tablespoons Arrowroot powder
For the Topping:
- 1/2 cup buckwheat flour or substitute full cup of almond flour
- 1/2 cup almond flour
- 1 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 6 tablespoons of butter
- 1/2 cup gluten-free rolled oats
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the strawberries, rhubarb, vanilla bean paste, orange juice, and orange zest. Add arrowroot powder and sugar, then toss until the mixture is evenly coated.
- Transfer the mixture to a 10″ cast iron pan or 9×9 inch baking pan and set aside while preparing the topping.
- In a separate bowl, combine the flour, brown sugar, salt, and cinnamon, stirring until the mixture is well combined. Add cubes of cold butter; a pastry cutter works well for this task until the mixture is crumbly. Stir in chopped pecans and rolled oats. Since we are working with a gluten-free recipe, you should take the extra step of chilling the topping to ensure it floats on top of the filling more effectively.
- Before adding the topping, add a dusting of almond flour to the top of the filling. Then, crumble the topping over the strawberry rhubarb layer.
- Bake in the preheated oven for 40-50 minutes or until the topping is golden brown.
- Enjoy!
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: baking
- Cuisine: american