Gluten Free Rhubarb Berry Crumble
This crumble has the classic sweet and tangy rhubarb flavor topped with a buttery, gluten free crumble topping, perfect with ice cream or whipped cream.
Servings: 12 Servings
Equipment
- Baking Pan 9x13-inch
Ingredients
Crumble:
- 1 cup gluten free flour (Note 1)
- 1 cup brown sugar
- 2 cups old-fashioned rolled oats (Note 2)
- ½ cup pecans chopped
- 1 cup butter salted
Fruit Mixture:
- 4 cups rhubarb diced (Note 3)
- ½ cup raspberries
- ½ cup strawberries sliced
- 1 cup white granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter, either in a glass bowl in the microwave or in a small saucepan on the stovetop.
- In a medium bowl add the melted butter, and brown sugar. Stir until combined. Next, add the flour and rolled oats. Stir and set aside.
- Chop the rhubarb into pieces about a quarter of an inch in size. Add to a 9x13-inch greased baking pan and spread out in an even layer.
- Next, add the raspberries and sliced strawberries.
- Sprinkle the sugar and cornstarch over the fruit.
- Pour the water and lemon juice over the fruit. Stir
- Add the crumble topping in an even layer over the fruit.
- Sprinkle the pecans over the crumble.
- Bake in a preheated oven for 1 hour or until the crumble is golden brown and the fruit mixture is cooked down and thickened.
- Serve the crumble warm with ice cream or whipped topping.
- Store on the countertop, covered for up to four days.
Notes
Note 1: Recipe was tested with Bob's Red Mill 1-to-1 gluten free flour.
Note 2: Use certified gluten free oats.
Note 3: Frozen rhubarb can also be used. Reduce the water a bit. This is also true for strawberries and raspberries.
Nutrition Information
Serving: 1 ServingCalories: 321kcalCarbohydrates: 52gProtein: 4gFat: 11gSugar: 18g
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