Strawberry Rhubarb Crisp (Gluten & Dairy Free)
Preheat the oven to 350F. Chop 1lb of rhubarb into 1 inch pieces and place in an 8x8 inch casserole dish.
De-stem and halve 1lb of strawberries and place them in the dish with the rhubarb.
Pour in 2oz orange juice, 2tsp arrowroot powder, 1/3c maple syrup, & 1tsp vanilla extract. Stir to combine.
Cover the dish with foil then bake in the oven for 15 minutes.
Pour 1/2c melted coconut oil, 1.5c oats, 1/4c almond flour, 1/4c maple syrup, & 1/2tsp ground cinnamon in a bowl. Stir with a spoon until combined.
Take the dish out of the oven and stir the fruit filling, then level it off a bit.
Pour the crisp topping onto the fruit, spreading into an even layer. Cook uncovered for 40 minutes, turning once halfway through.
Remove from the oven and let cool 10-15 minutes to let juices thicken.
Scoop it out with a spoon and serve on its own or with a dollop of vanilla ice cream
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