Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you're not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.

  • Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.

  • Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.

  • Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.

Tips

People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

266 calories; protein 4g 8% DV; carbohydrates 40g 13% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 25g; fat 11g 17% DV; saturated fat 5g 25% DV; cholesterol 18mg 6% DV; vitamin a iu 276IU 6% DV; vitamin c 39.3mg 66% DV; folatemcg; calcium 80.5mg 8% DV; iron 1.5mg 8% DV; magnesiummg; potassium 249mg 7% DV; sodium 124mg 5% DV; thiaminmg; added sugar 20g.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2019
Great balance of sweet and tart. Made no changes and will definitely be making this again. Read More