When it comes to summer sweets I really am pretty much a simple girl. Honestly I love fruit so much I could eat half a watermelon for dessert so for me, especially in the summer, the simpler the better when it comes to my after dinner dessert. Who else just craves fruit in the summer? I mean honestly it’s all I want to eat! The other day I counted and I had consumed roughly six serving of fruit! At least I was sticking to mostly berries, but still I have no self control around a pint of garden fresh strawberries, blueberries or blackberries, and like I said don’t even get me started on the watermelon. Luckily for me though, my Mom is still on her epic quest for the perfect pie recipe, and whenever she knows I will be coming home she always makes sure to make me a little individual crisp with the left over filling ingredients. Honestly, since I am not the biggest fan of pie I couldn’t be happier with this no fuss dessert. I also think that she doesn’t like me not having a dessert when everyone else is having pie since most of the time hers aren’t GF friendly. She is basically the best person ever <3 mom. Recently when Mike and I went home for a visit home, my house just seemed to be overflowing with berries, the rhubarb in our garden was perfectly ripe, and my mom was in the process of working on yet another berry/rhubarb pie recipe (she takes her pie very seriously haha). That night after dinner my Mom served her latest delicious pie, and handed me a fresh out of the oven Gluten Free Berry Rhubarb Crisp. Honestly, I knew that it was going to be the perfect summer dessert for me before even biting in.
Let me tell me, this crisp is so simple, and so perfectly sweet and tart at the same time that you should probably just stop what you are doing and make this for breakfast right now. Now that I think of it, this probably would make for a pretty killer breakfast over a little yoghurt if I do say so myself.
Just try not to enjoy this…really try….
Gluten Free Berry Rhubarb Crisp
♥ One 16 ounce container of strawberries
♥ One 8 ounce container of blueberries
♥ Two stalks of rhubarb
♥ 1 orange (squeeze juice of orange + zest orange rind)
♥ 1 tablespoon corn starch
♥ 1/4 cup coconut sugar (you could also sub with maple syrup)
♥ One cup of gluten-free oatmeal (get the real stuff, not instant, I used bob red mills)
♥ 2 tablespoons coconut oil
♥ 1 tablespoon vegan butter (softened, I usually use earth balance)
♥ 1/4 cup gluten free oat flour (you can pulse oats in your blender or buy the flour)
♥ 2 TB maple syrup
♥ 1 tsp cinnamon
♥ 1 tsp gluten free vanilla
♥ Optional: 1/4 cup chopped walnuts
1. Preheat oven to 350 degrees F
2. Zest one orange and place to the side. Next, juice the remaining orange into a small bowl and combine with corn starch. Mix until smooth.
3. Remove stems from strawberries and cut into quarters. Also chop rhubarb stems into small quarter inch pieces.
4. Combine berries, rhubarb, and sugar into a large bowl. Pour orange juice mixture into the large bowl, and lastly add orange zest. Mix together until berries are coated with sugar and orange juice/zest.
5. Spray/grease 8×8 inch pan with cooking spray or vegan butter (I usually just use cooking spray) and add filling into pan.
6. In a separate bowl, combine all topping ingredients (add into bowl in any order).
7. Mix until small clumps of the oat mixture begin to form, if your mixture appears to be too dry you can add a little more maple syrup or tsp of coconut oil or butter. If it appears to be too wet, add in 1/8 cup of gluten free oat flour.
8. Sprinkle topping on top of filling and if desired add a extra dash of cinnamon and a 1/2 tsp of coconut sugar on top of our crisp.
9. Place in the oven for one hour, or until the top of your crisp begins to turn golden.
10.Remove from oven and allow to cool.
11. Serve with vanilla coconut ice cream if desired and enjoy!