Ingredients
The following ingredients have 10 Servings
- 1/2 cup brown rice flour (sorghum, or any other gluten-free baking blend.)
- 1/4 cup oat flour
- 3/4 cup old fashioned oats (gluten-free.)
- 1/2 cup walnuts (chopped. Any nut or seed of choice for appropriate diets.)
- 3/4 cup brown sugar.
- 1 1/2 tsp cinnamon. (mine are rounded )
- 1/4 cup plus 2 Tbsp butter (or non-dairy substitute.)
- 4 cups Strawberries (Other varieties of berries are fine too)
- 1 to 1 1/2 cups rhubarb (cut into pieces just under 1/2 inch.)
- 4 Tbsp corn starch (~ substitute with tapioca or arrowroot for corn-free diets)
- 1/2 Tbsp vanilla extract.
- 1 Tbsp lemon juice.
- 1 cup agave or honey. (I used 1/2 of each For vegans use agave or pure maple syrup…or both.)
Instruction
- Preheat oven to 375.
- Set aside a 7 1/2 x 11-inch or 9 x 13-inch rectangular baking pan. I used the smaller size – we like a thicker crisp.
- In a small bowl add flour, oats, walnuts, brown sugar, and cinnamon. Stir together. Cut in butter or non-dairy substitute. I use a pastry cutter and then finish with my fingers to incorporate the butter as much as possible.
- Set this mixture aside.
- In a large mixing bowl add berries and rhubarb, gently mix. Sprinkle corn starch over fruit and add the rest of the ingredients over the corn starch. Mix with a wooden spoon or spatula.
- Microwave fruit mixture for 3 minutes. Stir. Microwave 2-3 minutes more. Stir.
- Pour fruit mixture into baking pan. Sprinkle flour mixture evenly over fruit.
- Bake for 40 minutes. Fruit should be bubbling all around the golden-colored topping.