Low Sodium Gluten Free Strawberry Rhubarb Crisp

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Low Sodium Gluten Free Strawberry Rhubarb Crisp

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

1 lb fresh strawberries, hulled and quartered
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
¾ lb rhubarb stalks, cut into ½-inch pieces (about 2 ½ cups)
⅓ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract

For the topping

1 cup gluten free oats
½ cup almond flour
⅓ cup packed light brown sugar
¼ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp cold unsalted butter, cut into small cubes

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish and set aside.
2
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated and the cornstarch is no longer visible as dry powder. Transfer the mixture to the prepared baking dish and spread into an even layer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!