When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.
I love eating pie, don’t get me wrong, but I don’t love making fruit pies. It’s a lot of work, and often I end up disappointed with the flakiness of the crust. I have such admiration for those of you who are skilled pie bakers. Please bake one for me!
This is the type of fruit dessert I turn to year round. It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable. You may remember my No-Peel Apple Almond Crisp, which is a great example of this.
Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger. The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.
What else can I use?
- No coconut sugar? Use granulated sugar or a natural sugar substitute like Monkfruit if you want to avoid extra sugar.
- I use arrowroot starch in the filling but cornstarch is easily subbed in. I’ve included the numeric swap in the recipe.
- We are nearing the end of rhubarb season, but don’t let it stop you from making this well into August. Omit the rhubarb and toss in another kind of berry, like blueberries.
- If you don’t have oat flour, remember you can simply whiz oats in a blender to make oat flour. Aside from that, all purpose or almond flour can be used instead.
Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
- Cast iron skillet or medium sized baking dish
- 4 stalks rhubarb, sliced 1/4 inch thick on a diagonal
- 3 1/2 cups strawberries, hulled and halved
- 1/2 cup coconut sugar can sub granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp arrowroot powder can sub 2 tsp cornstarch
- 1/4 tsp Kosher salt
- 1/2 cup oat flour
- 2/3 cup old fashioned oats
- 1/4 cup coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp Kosher salt
- 5 tbsp cold, unsalted butter, cut into 1/2 inch pieces
- Preheat the oven to 350 degrees F.
- Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
- Transfer to a medium sized cast iron skillet or baking dish. Set aside.
- Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
- Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
- Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.