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
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Ingredients
- Fruit Base
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3 1/2 cups
rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks
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3 cups
strawberries, stemmed and sliced
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1/3 cup
sugar
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1/2 teaspoon
almond extract
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1 tablespoon
balsamic vinegar, optional
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2 tablespoons
cornstarch
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1 pinch
kosher salt
- Topping
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1/2 cup
finely-ground almond flour, packed
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3/4 cup
quick-cooking, gluten-free, oats
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1/2 cup
dark brown sugar, packed
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1/2 teaspoon
cinnamon
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1 pinch
kosher salt
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1/4 cup
chilled butter, cut into small pieces
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1 cup
sliced almonds
Directions
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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.
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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.
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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.
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