Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of a brown sugar and oat crust, this is my favorite way to bake fruit desserts. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer. Don't be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert.
I tried rhubarb for the first time at a friend's house earlier this year. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry combination that she made at that time. Remembering her delicious dessert, I decided to adapt my favorite fruit crunch recipe to include some fresh rhubarb that I found at my local market this past weekend. Tangy, sweet and just a tiny bit tart from the rhubarb. I loved this dessert so much; I have now added rhubarb to my garden list for next spring.
Strawberry Rhubarb Brown Sugar Crunch - Gluten Free and Regular Versions
2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
1 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xantham gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups AP Flour for the items with an *.
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt and arrowroot. Stir to coat and add the orange juice. Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Making Healthy Snacks Easier
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