Gluten Free Rhubarb Crisp
This delicious Gluten Free Rhubarb Crisp is made with rhubarb, along with all of your favorite berries, and topped with an almond flour-based crumble that makes for the ultimate gluten free dessert.
- 2 cups rhubarb sliced, (3 stalks)
- 2 cups strawberries sliced, (16 oz.)
- 1 cup blueberries
- 1/4 cup blackberries
- 2 tbsp cane sugar
- 3 tbsp arrowroot starch
For the crumble topping:
- 1 1/4 cup almond flour
- 3/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/3 cup butter melted
Preheat oven to 350°.
Add rhubarb and berries to a greased pie pan, then pour the sugar and arrowroot on top. Use a spoon to stir everything together so that the berries are coated with the arrowroot.
In a separate bowl, combine the flour, sugar and cinnamon and stir together. Pour the melted butter over top, then use a spoon to stir everything together. The mixture should be crumbly--that's a good thing!
Use your hands to sprinkle the almond flour crumble over top of the fruit mixture, making sure all the fruit is covered.
Bake the crisp for 35-40 minutes, or until fruit is bubbling around the edges and the top is golden brown.
Remove dessert from the oven, wait 5-10 minutes before digging in; it's delicious eaten on its own or with ice cream.
Substitutions: Butter - regular or dairy free; Sugar - can use ONLY cane sugar or coconut sugar if you don't want to use brown sugar; Berries - don't have to use all 3, can use just 1 kind if you prefer, just make sure to use 3 1/2 cups total
To freeze: If you want to make this ahead of time, prep it as the recipe states, but don't bake it. Instead, cover it with plastic wrap for up to 2 days. Then, when you're ready to bake, simply place it from the freezer into the oven. Just know that you'll have to bake it for longer, so keep an eye on it!
Calories: 298kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 192mg | Fiber: 4g | Sugar: 28g | Vitamin A: 287IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 1mg