Spring

Gluten-Free Strawberry-Rhubarb-Almond Crisp

June 20, 2013
5 Stars
  • Serves 8
Author Notes

I've been trying to perfect a gluten-free fruit crisp recipe for a while now, but all-purpose gluten-free flour blends just turned into a big, sugary mass instead of crisping up on the fruit. Then, I hit upon using almond flour and the angels sang. I used finely-ground almond flour, but think almond meal might work even better...it's something to think about in the future, anyway. If you decide to use the balsamic vinegar, better is, well, better — don't use the entry-level stuff. —Minimally Invasive

Ingredients
  • Fruit Base
  • 3 1/2 cups rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks
  • 3 cups strawberries, stemmed and sliced
  • 1/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon balsamic vinegar, optional
  • 2 tablespoons cornstarch
  • 1 pinch kosher salt
  • Topping
  • 1/2 cup finely-ground almond flour, packed
  • 3/4 cup quick-cooking, gluten-free, oats
  • 1/2 cup dark brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1 pinch kosher salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1 cup sliced almonds
In This Recipe
Directions
  1. Preheat oven to 350°F. In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with almond extract, optional balsamic vinegar, cornstarch and salt, and let sit for an additional 20 minutes.
  2. Combine almond flour, oats, brown sugar, cinnamon and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds and toss until evenly distributed.
  3. Pour fruit into a 2-quart casserole dish or into individual oven-safe serving dishes. If using individual dishes, fill almost to the top with fruit base. Spoon the topping over the fruit. Bake at 350°F for 35 minutes or until topping is golden brown.

See what other Food52ers are saying.

  • Trishington
    Trishington
  • Ellyn Jeck
    Ellyn Jeck
  • Minimally Invasive
    Minimally Invasive
  • Susan
    Susan

4 Reviews

Trishington August 15, 2022
LOVE this recipe! I've made the original version as well as many variations on it, such as subbing in raspberries for the strawberries, combos of nectarines & blackberries, apples & blueberries (with a bit of lemon juice added), and even with frozen mixed stone fruits. It's such a great recipe that it works with virtually any combination of fruits. Great for weeknight family dinners or when company's coming. It's pretty much my go-to dessert, especially in the summertime. Five stars from me!
 
Ellyn J. June 7, 2019
Great flavor! I used a high quality balsamic and I love the flavor it added. I also added flake coconut to the topping. Overall, it was delicious!
 
Susan June 29, 2014
This was super yummy! Thanks so much for the great recipe. I made it tonight to bring to a dinner party and it got rave reviews. I loved the additions of balsamic vinegar and almond extract, both of which were subtle but added depth. Delicious.
 
Minimally I. June 29, 2014
I'm so happy you enjoyed the dessert, Susan; thank you for letting me know! Balsamic vinegar and strawberries are a match made in heaven.