12ouncesstrawberries, hulled, quartered if large, halved if small (about 3 cups)
Crisp Topping:
½cup(100 g) organic granulated sugar (or ½ cup + 2 tablespoons maple sugar)
¾cup(75 g) gluten-free oat flour (such as Bob's Red Mill)
¼cup(35 g) sweet rice flour (such as Koda Farms Mochiko)
½cup(50 g) old-fashioned rolled oats
1teaspoonbaking powder
½teaspooncinnamon
⅜teaspoonfine sea salt
1large egg, beaten well
8tablespoonsunsalted butter, melted
1teaspooncoarse sugar for sprinkling(such as demerara)
Instructions
Position a rack in the center of your oven, and preheat to 375°F. Place a 10-inch round baking pan (or oven-proof skillet) on a rimmed baking sheet lined with parchment paper to catch drips, and set aside.
In a medium bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the prepared pan and set aside.
In another medium bowl (or the same one, scraped fairly clean), whisk together the granulated sugar, flours, oats, cinnamon, baking powder, and salt. Add the egg and, using your hands, mix thoroughly, squeezing, tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle the mixture evenly over the fruit.
Use a spoon to drizzle the melted butter evenly all over the topping, and sprinkle evenly with the coarse sugar.
Place the crumble in the oven and bake for 45-55 minutes, until the top is deeply golden and the fruit is bubbling thickly. Cool slightly.
Serve the crumble warm or at room temperature (preferably with fresh ginger ice cream!).
The crumble will keep in the fridge for a few days. Re-warm in a 300º oven before serving.
Video
Notes
Adapted from Marion Burros' Plum Crumble via The Wednesday Chef and Orangette.Serve this with Fresh Ginger Ice Cream, or add 2 tablespoons minced candied ginger to the fruit and serve the crisp with Vanilla, Black Pepper, or Honey Yogurt ice cream instead.If gluten isn't an issue for you, you can use all-purpose or whole wheat flour in place of the cornstarch, rice and oat flours. If gluten IS an issue for you or your guests, make sure that your flours and oats are certified gluten-free.Substitutions (best to sub by weight):
In place of brown sugar, sub coconut sugar
In place of granulated sugar, sub maple sugar
In place of oat flour, sub sorghum flour or teff flour
In place of sweet rice flour, sub a GF AP blend such as Bob's Red Mill 1 to 1
Nutritional values are based on one of six servings.