Gluten-free Gran Marnier Strawberry Rhubarb Crisp

overhead view of gluten-free Strawberry Rhubarb Crisp in a baking dish with ice cream

Gluten-free Gran Marnier Strawberry Rhubarb Crisp

Showcase summer fruit with this always popular Strawberry Rhubarb Crisp. Warm bubbly fruit with a crunchy oat topping makes an easy gluten-free dessert.

Course Dessert

Cuisine American, Canadian

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 363kcal

Author Elaine

Ingredients

4 cups rhubarb, diced into pieces ½ inch thick (fresh or frozen and well drained)
2 cups strawberries, hulled and halved, if large
½ cup coconut sugar, or brown sugar or 0-calorie Monkfruit sweetener
2 teaspoon orange zest, finely grated
2 tablespoon cornstarch or tapioca starch, heaped if you like a thicker sauce
¼ cup orange juice OR orange liqueur, like Gran Marnier, Contreau or Triple Sec

Topping

1 cup oat flour, (certified gluten-free if necessary)
2 cups old-fashioned rolled oats, (certified gluten-free if necessary)
½ cup coconut sugar, or brown sugar
¼ teaspoon salt
½ cup sliced almonds, or chopped walnuts
⅔ cup butter or coconut oil, melted

Instructions

Preheat oven to 375°F.
Combine diced rhubarb and sliced strawberries with sweetener, orange juice or orange liqueur (like Gran Marnier, Contreau, or Triple Sec) and cornstarch or tapioca flour (to thicken the juice that will be released while baking.)
Combine oats, oat flour, coconut sugar (or brown sugar) and optional nuts with butter or melted coconut oil until crumbly.
Transfer the filling to a greased 8-inch square (or 9-inch round) baking dish and sprinkle the crisp topping on top of the fruit. To get a nice crumbly topping, avoid pressing it down firmly. Just spoon it over fairly evenly to the edges.
Place the dish on a baking sheet in case the fruit bubbles over. Bake at 375°F. for 40-45 minutes or until the topping has browned and the juices are bubbling up around the edges.
Let the crisp cool for 15 minutes. This resting time will let the fruit settle and the topping will become more crisp. Then serve it warm, as is or with ice cream or whipped cream.

Notes

You do not need to peel rhubarb. Remove the leaves and trim the stalk, wash and slice into pieces about ½ inch thick.

You'll know the crisp is done when the fruit is bubbling quite vigorously and the topping is an even golden brown. It's best to cook a crisp at a moderate heat ( 375°F.) If you cook it at too high a temperature, the topping will brown too quickly before the fruit is fully cooked.

Nutrition