Low Iodine Gluten Free Strawberry Rhubarb Crisp
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.6(16)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb fresh strawberries, hulled and quartered
- 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
- 6 tbsp cold unsalted butter, cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.
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