Featured Recipe
Gluten-Free Strawberry Rhubarb Crisp
By Kate
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A gluten-free crisp combining strawberries, rhubarb, and apples. Uses tapioca starch instead of cornstarch for thickening. Brown sugar replaces some of the granulated sugar, balanced with coconut sugar for a deeper flavor. Oats and almond flour (substituted gluten-free flour) create the crumble topping, mixed with melted coconut oil for a crispier texture. Baking time adjusted to 50 minutes, checking fruit bubbling and topping golden brown. Remove when juices bubble vigorously and topping firms but remain tender. Cool at least 1 hour to let filling set before serving. No eggs or nuts in base but almond flour adds moistness. Dairy-free possible by swapping butter with coconut oil or vegan spread.
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Prep:
30 min
Cook:
50 min
Total:
Serves:
8 servings
gluten-free
dessert
baking
fruit
crisp
Introduction
Strawberry and rhubarb crisp with gluten-free twist. Tapioca starch replaces cornstarch for less gummy jiggle—better mouthfeel. Coconut sugar adds complexity over plain sugar, deep caramel notes. Mixing fresh and one apple ramps flavor and natural pectin, stabilizing the fruit juices without adding pectin powder. Topping swaps traditional butter for coconut oil; melts quick, crisps up without sogginess. Almond flour folded in adds moisture and tender crumb texture; nut-free folks swap with same amount of gluten-free all-purpose flour. Watch the oven closely; bubbling fruit and crunchy golden topping—don’t wait for timer alone. Cool time critical. Cut too soon, filling runs. This is about knowing your kitchen, not relying on clocks.
Ingredients
About the ingredients
Tapioca starch blends cleanly, no chalky residue, less likely to break down under acidic rhubarb. Tapioca elasticizes when hot giving jammy texture without glue. Granulated sugar balanced with coconut sugar for brown sugar’s molasses touch without overpowering—usable substitutes include muscovado or sucanat to tweak intensity. Coconut oil melts faster than butter and stays solid at room temp but watch flavor—could mask delicate fruit if you prefer classic butter taste. Almond flour optional but recommended for moist topping; if nut allergy, gluten-free all-purpose flour works fine but topping texture firm up a bit. Oats need to be certified gluten-free for celiac. Fruit freshness affects baking time—overripe fruit cooks faster, more juices leak, adjust topping accordingly. Apples add natural thickener and tartness, but Granny Smith or similar crisp can work if Cortland unavailable.
Method
Preparation
- Adjust oven rack center. Preheat to 175 °C (350 °F).
- Combine tapioca starch, granulated and coconut sugars in a large bowl. Stir thoroughly to distribute starch evenly. Add strawberries, rhubarb, and apple cubes. Toss gently until fruit is coated well but not bruised. Transfer this mix evenly into an 8-inch square baking dish.
- In the same bowl, mix brown sugar, oats, almond flour, salt. Pour melted coconut oil over dry mix, stir with fork or fingers until clumps start forming; mixture stays crumbly but should hold shape if pinched. Avoid overmixing or topping turns too dense.
- Evenly sprinkle topping over fruit in dish. Don’t pack it down. Airy topping crisps better.
- Bake 50 minutes, watching carefully after 40 minutes. Fruit should be bubbling vigorously at edges and sometimes center, clear sign juices thickened. Topping edges golden brown with a slight crunch; center slightly softer but no raw flour taste. If browning too fast, loosely tent with foil.
- Remove from oven. Expect louder sizzling as sugars caramelize. Let cool at least 60 minutes at room temp, ideally on wire rack. Cooling solidifies filling so slices hold, avoids runny mess.
- Serve warm or room temperature. If dairy-free, top with coconut cream or frozen coconut yogurt for balance.
- Store leftovers covered in fridge up to 3 days, reheat gently to revive crisp without burning topping.
Fruit Layer
Topping
Baking and Checking
Technique Tips
Always toss fruit with starch and sugar before filling dish; prevents raw starch lumps, distributes sweetness evenly. Avoid smashing fruit; bruised pieces break down too much and can cause soggy bottom. Topping needs just enough oil to bind; too much and it’s greasy, too little and it crumbles apart. Spread topping gently to maximize airflow during baking—promotes even browning. Check visual cues over strict bake times—oven temps vary. Bubbling fruit pulses gently, juices sparkle clear to light amber, no cloudy or sticky starch puddles. Topping golden edges, soft but not doughy center. Cover with foil if color rushes ahead to avoid burnt taste. Cooling at least an hour essential to firm filling—cutting hot leads to runny mess, no good for plating. Reheating in oven or toaster oven revives crispness. If topping becomes too soft, quick broil 1–2 minutes but monitor closely to prevent burning.
Chef's Notes
- 💡 Use fresh fruit. Frozen works too, but fresh strawberries, rhubarb, they give better texture. Thaw frozen well—squeeze excess moisture. Heavy juices lead to soggy.
- 💡 If topping too dry, drizzle more melted coconut oil. Just a bit. Form clumps, but not a wet mess. Aim for flaky, crunchy without greasy feel. Pat lightly for better bake.
- 💡 Check doneness visually. Bubbling around edges, center pulsing gently. Watch topping—nothing worse than burnt. Bubble sounds shift as juices thicken. Each oven varies.
- 💡 Cutting too soon? Filling runs everywhere. Cool at least 60 minutes for filling to set. Room temp best, slice easier. Runny mess after oven; nobody likes that.
- 💡 For apple, Granny Smith works great. Tartness needed. Can also skip apple if not around. Just ensure enough pectin from strawberries and rhubarb to thicken right.
Kitchen Wisdom
What if crisp topping burns?
Loosely tent with foil. Protect from excess heat. If browning too fast, reduce oven temp by 10-15 degrees.
Can I make it ahead?
Yes, store covered in fridge. Reheat in oven or toaster oven. Just a few minutes to get crisp back; avoid sogginess.
What to do about watery filling?
More tapioca starch can help in future. Proper fruit ratios matter. Don’t overmix fruit with starch; distribution counts.
Can I swap the coconut oil?
Yes, butter works fine for a richer flavor. Vegan spread also suitable. Just check ingredients for allergens.
