Gluten Free Strawberry Rhubarb Oatmeal Crisp
This classic dessert recipe is delicious, simple and sure to become a favorite! Featuring Eat Up! Gluten Free Quick Rolled Oats, just swap out the fruit for something seasonal to carry this crowd pleaser in the fall and winter.
Yields 9 Servings
30 - 35 Minutes
You will need
- 4 cups sliced strawberries
- 4 cups sliced rhubarb
- 3 Tbsp. cornstarch
- 3/4 cup sugar (or sub 1/2 cup honey)
- 2 1/2 cups Eat Up! Gluten Free Quick Rolled Oats, separated
- 1 cup brown sugar
- 12 Tbsp. butter, softened (or sub coconut oil)
- 1/3 cup coarsly chopped nuts or seeds
Preheat oven to 350 degrees. Lightly grease a 9” x 9” square pan. In a medium bowl, whisk together cornstarch and sugar (or honey, if using). Stir in sliced fruit and pour into greased pan, packing fruit flat. Measure 1 ½ c. of the quick oats into a blender or food processor and process until ground into flour. In the same bowl you used for the fruit, combine the oat flour with the remaining ingredients until it appears gravely (clean hands work great for this!). Sprinkle crisp topping evenly over fruit in pan and bake for 30-35 minutes, until top is golden and crispy, and fruit is jammy and oozing out around the edges of the pan. Serve warm or cooled.