Description
This Gluten Free Strawberry Rhubarb Crumble is the perfect balance of sweet and tart, with a golden, buttery topping that's completely gluten free. It's one of those simple, cozy desserts that feels like spring in every single bite.
Ingredients
Scale
Ingredients for crumble
- 1 1/2 cups rhubarb, diced into 1 inch size pieces
- 1 1/2 cups strawberries, diced
- 1 tbsp lemon juice
- 3 tbsp cornstarch
- 1/4 cup sugar
- 1/4 tsp salt
Topping
- 1 1/2 cups gluten free 1:1 flour or oat flour
- 1 tsp baking powder
- 1/4 cup sugar
- 1/2 cup brown sugar
- 10 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees F.
- Coat an 8x8 baking dish or larger with non stick cooking spray. Transfer the diced rhubarb and strawberries to the bottom of the dish. Sprinkle with lemon juice, cornstarch, 1/4 cup sugar and the salt. Toss to coat. Allow to set while making the topping.
- To make the topping-combine the flour, baking powder, remaining 1/4 cup sugar, brown sugar and melted butter. Stir to combine until the mixture is crumbly in consistency. You should have some large and some small clumps-this is good. Do not overwork it.
- Sprinkle the crumble topping evening over the fruit mixture. If your mixture is near the top of your baking dish, place the baking dish on a sheet pan to prevent an oven mess should your mixture bubble over the sides while baking.
- Bake in the preheated oven for 45-50 minutes or until the crumble topping is slightly browned and the fruit mixture shows some bubbling activity around the sides of the dish.
- Allow to cool slightly before serving. Serve warm with a scoop of ice cream or whipped cream.
Notes
- Use certified gluten free 1:1 flour or oat flour for topping. I use Bob Red Mills 1:1 gluten free flour.
- Fresh rhubarb and strawberries are best. Rhubarb can be found in the springtime/early summer in grocery stores, farmers markets or many local farms have it.
- Place the baking dish on a sheet pan for any spillage.
- Storage: Place leftovers in an airtight container and refrigerate up to 4 days.
- Freezer: Let cool, transfer to freezer safe container for up to 3 months.
- Reheat from freezing: Bake covered at 350 F until warmed through, then uncover for last 10-15 minutes to crisp topping.
- Reheat from fridge: Warm in the oven at 350 F or microwave individual portions until heated through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 348 kcal
- Sugar: 26.3g
- Sodium: 80.9mg
- Fat: 14.5g
- Saturated Fat: 9g
- Carbohydrates: 53.9g
- Fiber: 1.8g
- Protein: 2.1g
- Cholesterol: 38.2mg