I love fruit crisps, apple, peach, raspberry peach, well, basically any type of fruit that can be cooked, I've probably put in a crisp. They are easy and definitely a comfort food. I already have a recipe on the blog for raspberry peach crisp and I use that basic recipe for all of my fruit crisps by changing up the fruit. I've decided to post the crisp recipe again, with a strawberry rhubarb mixture this time. I did add some additional sugar to the fruit mixture (which I don't usually do with crisps, but between the rhubarb and my strawberries, which weren't quite ripe, I decided I needed to sweeten it a little), also if you don't want the crisp runny when it's hot out of the oven add a couple of tablespoons of cornstarch to the fruit prior to topping it with the crisp.
2 cups rhubarb, cut into 1/2-1 inch pieces
1 1/4 cups sugar, separated
1/2 cup gf oat flour (or brown rice flour, if you don't have oat flour)
1/4 cup brown rice flour
1/2 cup gf rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dairy free margarine
1. Preheat oven to 375 degrees.Arrange fruit in 8 x 8-inch baking dish and toss with 1/4 cup sugar.
2. Combine the remaining sugar, flours, oats, cinnamon, and nutmeg in a bowl; mix well. Cut in margarine until crumbly.
3. Sprinkle crumbs over fruit. Bake for 40-45 minutes or until fruit is tender.
This post is featured on Gluten-Free Wednesdays and Allergy-Free Wednesday and Ingredient Challenge Monday.