Recipes tagged with « Crisp »

Gluten-Free Strawberry Rhubarb Crisp

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.