Gluten-Free Strawberry-Rhubarb-Almond Crisp Recipe

Name: Gluten-Free Strawberry-Rhubarb-Almond Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit Base; 3 1/2 cups rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks; 3 cups strawberries, stemmed and sliced; 1/3 cup sugar; 1/2 teaspoon almond extract; 1 tablespoon balsamic vinegar, optional; 2 tablespoons cornstarch; 1 pinch kosher salt; Topping; 1/2 cup finely-ground almond flour, packed; 3/4 cup quick-cooking, gluten-free, oats; 1/2 cup dark brown sugar, packed; 1/2 teaspoon cinnamon; 1 pinch kosher salt; 1/4 cup chilled butter, cut into small pieces; 1 cup sliced almonds

Servings: persons

Fruit Base
3 1/2 cups rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks
3 cups strawberries, stemmed and sliced
1/3 cup sugar
1/2 teaspoon almond extract
1 tablespoon balsamic vinegar, optional
2 tablespoons cornstarch
1 pinch kosher salt
Topping
1/2 cup finely-ground almond flour, packed
3/4 cup quick-cooking, gluten-free, oats
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1 pinch kosher salt
1/4 cup chilled butter, cut into small pieces
1 cup sliced almonds

1
Preheat oven to 350u00b0F. In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with almond extract, optional balsamic vinegar, cornstarch and salt, and let sit for an additional 20 minutes.
2
Combine almond flour, oats, brown sugar, cinnamon and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds and toss until evenly distributed.
3
Pour fruit into a 2-quart casserole dish or into individual oven-safe serving dishes. If using individual dishes, fill almost to the top with fruit base. Spoon the topping over the fruit. Bake at 350u00b0F for 35 minutes or until topping is golden brown.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Fruit Base, 3 1/2 cups rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks, 3 cups strawberries, stemmed and sliced, 1/3 cup sugar, and more.

Yes, Gluten-Free Strawberry-Rhubarb-Almond Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Strawberry-Rhubarb-Almond Crisp

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