Gluten Free Strawberry Rhubarb Crisp
Source of Recipe
Robin Watson
Recipe Introduction
Original recipe from Elizabeth Stein
List of Ingredients
Filling:
5 cups of sliced organic strawberries
3 cups of sliced rhubarb
2 tsp cinnamon
1/4 cup agave nectar
Topping:
1/2 cup of pecans
1/2 cup of dates
1 tsp cinnamon
1/2 cup of gluten free oats
1/2 cup of gluten free all-purpose baking flour
6 tbsp cf margarine, melted
Recipe
Preheat oven to 375 degrees.
In a bowl combine strawberries, rhubarb, cinnamon and agave. Let marinate and set aside.
Meanwhile, in a food processor combine pecans and dates until crumbly.
Pour mixture into a bowl with cinnamon, oats and flour.
Drizzle melted butter over topping mixture and thoroughly combine.
Pour fruit mixture into an 8 x 8 inch pan and sprinkle topping evenly.
Bake for 30 minutes or until top is browned and fruit is bubbling.
May serve with gfcf raw cinnamon ice cream on top.
Serves 6
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