Gluten Free Strawberry Rhubarb Crumble
Buttery and tart-sweet, this is the BEST gluten free strawberry rhubarb crumble! A tender topping on jammy fruit makes for the best dessert.
Servings: 12 servings
Calories: 345kcal
Ingredients
Topping
- 2 ⅓ cups oat flour (290 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking powder
- ¼ teaspon fine sea salt
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 lemon , zested
- ½ cup unsalted butter , melted
Filling
- 3 cups chopped rhubarb , about 340 grams of rhubarb chopped into ½-inch pieces
- 1 quart strawberries , about 450 grams, hulled and chopped into ½-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup granulated sugar
- ⅓ cup arrowroot , or cornstarch
Instructions
- Preheat the oven to 375℉ and have a 9x13-inch pan ready.
- Make topping: In a medium bowl, whisk together the oat flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps. Refrigerate while making the filling.
- Make filling: In a large bowl, combine the rhubarb, strawberries, lemon juice, sugar, arrowroot, and salt. Let it stand for 15 minutes.
- Spread the fruit filling evenly in the pan. Take the topping out of the fridge, crumbling it up if it's hard, and spread it evenly over the fruit filling.
- Place in the oven and bake for 45-50 minutes until the fruit is bubbling and the topping is a light golden brown.
- Remove from the oven and let rest for at least 15 minutes to solidify the filling before serving.
Notes
- Chill that topping - Even 15 minutes in the fridge will help the flours to hydrate and the butter to firm up a bit, which will make it even more tender and buttery after it's baked.
- Rest the crumble - I like to let the crumble rest for at least 20 minutes after it comes out of the oven. This lets the filling gel a bit, so it's not goopy when you dig your spoon into it. You can also let it sit and cool to room temperature for a few hours before serving.
- Other berries - Swap the strawberries for raspberries or blueberries.
- Make it dairy-free - Use melted coconut oil or non-dairy butter instead of the butter.
- Use gluten-free flour - Instead of the oat and almond flours, substitute 350 grams (about 3 ¼ cups) of a 1:1 gluten-free flour such as my homemade gluten free flour blend.
Nutrition
Calories: 345kcal | Carbohydrates: 56g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 320mg | Fiber: 5g | Sugar: 33g | Vitamin A: 279IU | Vitamin C: 54mg | Calcium: 92mg | Iron: 2mg