Gluten-Free Strawberry Rhubarb Crisp

Adapted from My Baking Addiction 


For the filling:

2 c. rhubarb, cut into 3/4" pieces

2 c.strawberries, hulled and quartered

1/4 c. coconut sugar

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 Tbs. arrowroot powder or cornstarch

pinch of salt

For topping:

1/2 c. oat flour

1/4 c. Pamela's gluten-free all purpose flour (use another 1/4 c. oat flour if you don't have this)

1 1/4 c. gluten-free old fashioned oats

1/4 c. coconut sugar

3-4 packets of StevIa

1/3 c. butter, melted

pinch of salt


1. Preheat the oven to 350°F and grease a glass 8"x8" baking dish.

2. In a large bowl, stir together the coconut sugar, almond and vanilla extracts, Arrowroot powder, and salt. Add the chopped strawberries and rhubarb and and stir to coat. Let sit for at least 10 minutes while preparing the topping.

3. In another large bowl, add the oat flour, gluten-free flour (if using), oats, coconut sugar, Stevia, melted butter, and salt. Stir until well combined.

4. Dump the fruit mixture into the baking dish and then the topping. Bake in preheated oven for 40-45 minutes, or until the topping is firm and the fruit is bubbling. Let cool slightly and serve warm or room temperature. Cover and store in refrigerator.