This is mine and my husbands favorite dessert! There is nothing better than running out to the garden, grabbing some strawberries and picking rhubarb, and baking a fresh fruit crisp. You can substitute any fruit for this dessert but the strawberry and rhubarb combination is our absolute favorite. My mom has a massive garden and luckily, we get to reap the benefits year round. Last weekend she pulled out six ziplock bags of strawberries and rhubarb from the garden last year. I snagged a handful of each and brought it home to make a crisp!
This will be our first summer in our new home so we will have these fresh fruits next year, but this year we are still riding the "31 year old mooching off my Mom" train. My parents freeze, can, and preserve SO many different things from the garden and it's a huge inspiration to me each year. We are starting small this year with a rhubarb plant, tomatoes, zucchini, cucumbers, and strawberries. Eventually, I look forward to having a massive garden just like my parents but it will suit us better to start slow.
This crisp is SO simple. I mean, ridiculously simply. You most likely have all the ingredients you need in your fridge and cupboards already, and it comes together in just minutes, so there's no excuse not to have this delicious and refreshing dessert after dinner tonight!
The fruit is coated in lemon, sugar and corn starch then with a slotted spoon, you'll transfer it over to your 9x9 pan. Using the slotted spoon eliminates additional liquid so this crisp stays together. There is nothing worse than a runny crisp. We've all been there, I have myself MANY times. It always comes back together on day two but this recipe make the perfect consistency right away. After adding the crumble topping to the fruit, you'll bake it until it's nice and bubbly, and let sit for a little bit so everything can settle and come together.
Give this a try and let me know what you think! Don't forget to follow me on Facebook and Instagram. Your continued support means the world to me. I love hearing from anyone who is either new to the gluten and dairy free lifestyle or those who have been a part of it for a long time and just need some new recipe inspiration. Really, I love chatting with everyone so don't hesitate to reach out. Have a wonderful day!
Much love,
- Cass
Ingredients:
3 cups sliced strawberries
3 cups sliced rhubarb
3/4 cups sugar
3 tablespoons corn starch
1 teaspoon vanilla
Juice of 1 lemon (or 2 tablespoons lemon juice)
3/4 cup gluten free 1:1 flour
3/4 cup brown sugar, not packed
3/4 cup quick oats
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup dairy free butter, melted
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, mix fruit, white sugar, corn starch, lemon, and vanilla. Mix until evenly coated. Set aside.
3. For the crisp topping, combine flour, brown sugar, oats, cinnamon, and salt. Mix in the melted butter and combine.
4. Use a slotted spoon and transfer the fruit mix into a 9x9 pan that has been coated with cooking spray. Discard the liquid that is left at the end. Crumble the crisp topping over the fruit and lighting cover the pan with foil.
5. Bake for 30 minutes covered, then remove the foil and bake for an additional 25-30 minutes. It should be golden brown on top and the fruit mix should be gently bubbly on the sides of the pans. Be sure to let the crisp cool for at least 30 minutes before serving. Serve this with your favorite vanilla ice cream! We use Halo Top, all the deliciousness with less calories.