strawberry rhubarb crisp [gf]

I'm officially calling this summer the summer of crisps. My goal is to try new crisp & crumble recipes every few weeks with lots of different fruit as it comes into season. Blueberries, raspberries, peaches & more strawberry + rhubarb crisps are on the horizon and I will be testing all different topping recipes incorporating coconut as well various nuts and seeds, and sharing them all here. 

Today's crisp is the classic Strawberry & Rhubarb, using rhubarb fresh from the Farmer's Market and strawberries from a local strawberry farm. Top with a generous scoop of vanilla icecream and you're pretty much in summer dessert heaven. 

What You Need //

Filling:

3 Tbsp. cornstarch

1 cup sugar

1 tsp. lemon zest

3 cups sliced fresh strawberries

4 cups thinly sliced & diced rhubarb

Topping:

1 cup high quality gluten-free flour

1 cup packed brown sugar

½ cup salted butter, cold

1 1/4 cup gluten-free rolled oats

Food Processor

9x13 glass baking dish

What You Do //

1. Preheat oven to 375°. Spray a glass or ceramic 9×13 baking dish with cooking spray or coat lightly with butter.

2. In a large bowl, whisk together the sugar and cornstarch.

3. Add the lemon zest, sliced strawberries and rhubarb and stir together with a spatula until fruit is all coated with sugar mixture.

4. Spread the fruit mixture into the 9×13 baking dish.

5. Cut the cold butter into cubes. 

6. Measure the flour, brown sugar and oats into a food processor: pulse together the flour, brown sugar and butter until butter is in pea-sized pieces and then add oats until just mixed [I mix oats in by hand].

7. Crumble oat mixture on top of the fruit mixture. 

8. Bake 45 minutes in a 375° oven, or until lightly browned and crisp.

Enjoy!