Gluten-Free Strawberry Rhubarb Crumble
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 -12 servings
Gluten-Free Strawberry Rhubarb Crumble
Description
In this Strawberry Rhubarb Crumble, diced rhubarb and strawberries are coated in sugar, almond extract, vanilla, and cornstarch to create a sweet-tart filling that thickens during baking. The crumble topping combines certified gluten-free oat flour, rolled oats, brown sugar, and butter or coconut oil, giving it a coarse, crisp texture once baked.
The dish is baked at 350°F until the fruit bubbles and the topping firms, with the filling firming further as it cools. The flavor balance comes from the natural tartness of rhubarb and the sweetness of strawberries, enhanced with almond and vanilla extracts.
Serve warm or at room temperature. The crumble is best enjoyed within two days when stored covered at room temperature. Certified gluten-free ingredients make it suitable for gluten-sensitive diets, and substituting coconut oil for butter can accommodate dairy-free needs. Oat flour can be made by grinding oats for convenience.
Ingredients
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 salt
For the topping:
- ¾ cup + 1 tablespoon 75 grams certified gluten-free oat flour*
- 1 ¼ cups rolled oats 115 grams, certified gluten-free
- ⅔ cup light brown sugar 132 grams
- ⅔ cup butter or coconut oil melted and cooled slightly; 149 g butter or 126 g coconut oil (1/2 cup + 1 tbsp
- ¼ teaspoon salt
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
- Use certified gluten-free oat flour and oats to ensure the crumble is safe for gluten-sensitive individuals.
- Butter can be replaced with coconut oil for a dairy-free or vegan option.
- Prepare oat flour by grinding rolled oats in a food processor or coffee grinder if not readily available.
- Store the crumble covered at room temperature and consume within 2 days for best quality.
User Reviews
Overall Rating
4.4
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