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
3 1/2 cups
rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks
strawberries, stemmed and sliced
balsamic vinegar, optional
finely-ground almond flour, packed
quick-cooking, gluten-free, oats
dark brown sugar, packed
chilled butter, cut into small pieces
In This Recipe
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.
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.
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.