Crumble, crisp, buckle, cobbler, and apparently grunt, are all names of similar fruit desserts if you want to get technical. I’m calling this recipe a crisp because the streusel topping is made primarily of oats, and there is only one layer.
Really, it should just be labeled as delicious!
Rhubarb reminds me of home, my grandparents who always had it in their garden, and the beginning of summer. Although I am not gluten free, my best friend and her family suffer from gluten sensitivities, and this easy recipe was the perfect dessert for everyone. And, it can be combined almost entirely in the baking dish!
Strawberry Rhubarb Crisp
🍓 2 cups chopped rhubarb
🍓2 cups sliced strawberries
🍓 1 cup of sugar, divided
🍓 1 tsp orange zest
🍓 1/4 cup freshly squeezed orange juice
🍓1 tbsp tapioca starch (or cornstarch)
🍓 1/2 cup oat flour
🍓 1/2 cup rolled oats
🍓 1/2 tsp salt
🍓 1/2 tsp cinnamon
🍓 4 tbsp melted coconut oil
🍓 2 tbsp honey (or maple syrup)
Preheat oven to 350° F. In an 8 X 8 baking dish (I used an 8 X 11 pan because that’s all I had on hand), combine the rhubarb, strawberries, 1/2 cup of the sugar, and the orange zest. Then, in a small cup dissolve the tapioca starch in the orange juice, and then add it to the fruit mixture in the pan.
In a separate bowl combine the oat flour, oats, the remaining 1/2 cup of sugar, salt, and cinnamon. Then, stir in the melted coconut oil and honey until the mixture resembles streusel. If it is too dry, slowly add additional coconut oil.
Crumble the streusel over the fruit mix and bake for one hour until the top is golden brown and the fruit is bubbling.
I served it warm with vanilla bean cashew milk ice cream!