Strawberry Rhubarb Crisp/Crumble with Gluten Free conversion

Crisp or Crumble, what ever you call it, is a very popular breakfast dessert at the B&B.  Whether it be Apple and Fresh Cranberry, Strawberry Rhubarb or when Ontario peaches and blueberries are in season, who wouldn’t like Peach Blueberry?  I’ve included a recipe for a Gluten Free topping and please feel free to experiment with this.  The secret to a good crumble/crisp topping is the moisture level.  If your topping mixture seems dry before you put in on the fruit, it is going to be dry when  it’s baked, so if it seems dry add a little more butter until the mixture resembles moist bread crumbs with some bigger bits.

Strawberry Rhubarb Crisp

4 cups frozen or fresh rhubarb diced

1 tsp. lemon juice

2  tbsp corn starch flour

1-2 cups sliced strawberries or whole raspberries

¾ cup of honey or substitute 1 cup of white sugar

Regular Topping:

1/3 cup all purpose flour

½ cup packed brown sugar

1/3 cup butter

1/3 cup quick oats

1/3 cup old fashioned large flake oats

¼ tsp. salt

1/2 tsp. cinnamon

Gluten Free Topping:

1/3 cup gluten free flour

½ cup packed brown sugar

1/3 cup butter

1/3 cup gluten free oats  or omit and add sliced almonds

1/3 cup large flake or shredded coconut

1/3 cup ground almond meal

¼ tsp. salt

½ tsp. cinnamon

Combine Rhubarb and berries, with lemon juice and corn starch, honey or sugar in a large bowl.  Stir gently but well to combine.  Pour fruit in to a greased 8×8 inch baking dish or 6-8 individual ramekins.  Fruit should be up to the top of the baking dish or dishes.

Mix dry ingredients in a medium bowl.  Cut in butter until mixture resembles coarse moist bread crumbs, with some larger bits.  If topping seems a bit dry, add a couple of tbsp more butter, and combine until crumbly and moist.

Bake fruit without topping at 375 °.  If using individual ramekins arrange them on a foil lined baking sheet.  Bake until rhubarb/fruit mix  is tender and starting to bubble and thicken, (about 20-30 minutes) give the fruit a stir and then sprinkle with topping and then return to the oven for 15-20 minutes until the topping is golden brown.  By putting the topping on for the last 15-20 minutes prevents the topping from becoming soggy.  Remove the individual ramekins right away with tongs or a lifter to pretty plates, as if they have run over they will stick to the foil lined baking sheet.

To serve dust with icing sugar or a dollop of whipped cream.  Or if making apple crisp a drizzle of maple syrup.

** For Apple Crisp substitute 4 cups of peeled and thinly sliced apples for fruit in above recipe, cut sugar to 3/4 cup and corn-starch to 1 tbsp. and add 1/4 tsp cinnamon and 1/8 tsp nutmeg to the apples with the sugar etc in the fruit mixture.

#Baking #BedandBreakfast #MidlandBampB #Recipes #CountryBampB #FallEscape