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Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
One of my favorite warm weather desserts, this crumble can be made ahead, is both tart and sweet and covered with a delicious crumble flecked with warm ginger.
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Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Course
Dessert
Cuisine
American
Servings
6
people
Equipment
Cast iron skillet or medium sized baking dish
Ingredients
1x
2x
3x
Filling:
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
Crumb Topping:
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
Instructions
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.
Keyword
crisp, crumble, make ahead, rhubarb, strawberry, summer
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