Gluten-Free Strawberry Rhubarb Crumble

Name: Gluten-Free Strawberry Rhubarb Crumble
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 -12 servings
Ingredients: 2 cups rhubarb; 2 cups strawberries; ¼ cup granulated sugar; ¾ teaspoon almond extract; ½ teaspoon vanilla extract; 1 tablespoon cornstarch; pinch of salt; ¾ cup + 1 tablespoon; 1 ¼ cups 115 grams certified gluten-free rolled oats; ⅔ cup 132 grams light brown sugar; ⅔ cup 149 grams butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil**, melted and cooled slightly; ¼ teaspoon salt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 -12 servings

Gluten-Free Strawberry Rhubarb Crumble

Iris Warren

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This quick and easy gluten-free strawberry rhubarb crumble is generously topped with a simple oat-based streusel and is the perfect spring dessert!

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Ingredients

Servings

For the fruit:

2 cups rhubarb cut into 3/4" pieces
2 cups strawberries hulled and cut into 3/4" pieces
¼ cup granulated sugar
¾ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon cornstarch
pinch of salt

For the topping:

¾ cup + 1 tablespoon 75 grams certified gluten-free oat flour*
1 ¼ cups 115 grams certified gluten-free rolled oats
⅔ cup 132 grams light brown sugar
⅔ cup 149 grams butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil**, melted and cooled slightly
¼ teaspoon salt

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Instructions

Preheat the oven to 350°F and grease a 1-quart, 8"x8" or another similar sized baking dish.
In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt.
Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.

Notes

* To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.
** For a dairy-free or vegan version, use coconut oil.
If you need this to be gluten-free, make sure all your products are certified gluten-free.