Gluten Free Rhubarb Berry Crisp Recipe

Enjoy this gluten-free rhubarb berry crisp served warm and topped with icecream. This recipe can easily be made dairy-free by using a butter substitute.

Ingredients

Fruit filling:

2 cups Chopped rhubarb

2 cups Mixed fresh or frozen berries

½ cup Granulated sugar

1 tbsp tapioca starch

½ cup thinly chopped apple (pieces about the size of your thumbnail)

1 tbsp Orange zest

1 tbsp Fresh orange juice

½ tbsp Vanilla extract

Crisp:

1 ½ cups Montana Gluten Free Raw Oatmeal

½ cup Montana Gluten Free All-Purpose Baking Mix

½ cup packed brown sugar

¾ tsp ground cinnamon

6 tbsp butter or butter alternative melted

Ice cream or whipped cream for serving optional

Directions

Grease 7 (6 oz) ramekins and place on them all on a large baking sheet. Set aside.

Preheat the oven to 375 degrees F.

In a large bowl, combine fruit. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.

In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.

Spoon rhubarb and berry mixture into prepared ramekins, about 3/4 full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.

Note-you can make this crisp in a 9-inch baking dish or deep-dish pie plate instead of ramekins. If you have fresh berries, you can use them instead of frozen berries.

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