gluten-free strawberry rhubarb crisp

Sweet and tart strawberry rhubarb crisp made with gluten-free sorghum and pecan topping.

While much of the country has moved onto blueberries, the Vermont strawberry season has only just begun. We’re now in our second week of picking, and I am not even close to sick of them yet. Not that anyone really gets sick of strawberries. Their season is too short for that to happen. I know after writing this post, you probably weren’t expecting to see another dessert recipe around here for a while. But… I couldn’t resist making a crisp recipe while the strawberry season was on.

We went strawberry picking again this past weekend. And we brought home several more quarts. I made this crisp with the help of my littlest sous chef. {And by helping I mean that she mostly just stood on a step stool next to me at the counter, ate strawberries, and watched me do the prep work.} Not that there was much prep work, or that this recipe is complicated at all. The most time consuming part is hulling the berries. We loved the crisp so much, I made it again with my brother in law. We doubled it so we would have some left-overs.

A few ingredient notes. I have recently discovered sorghum flour. I think it may be one of my new favorite ingredients. I have been working on two other recipes with it, that I will be sharing soon enough. Sorghum is a grain that originated in Africa and is gaining popularity here in the states. It is naturally gluten-free and a little sweet. It lends itself well to recipes like this where you don’t need the structure of gluten, and you want some sweetness. And it is not as gritty as brown rice flour. If you can’t find it and are not gluten-free, feel free to use all-purpose flour instead if you want.

I used maple sugar for this recipe. I am trying to remember if I have ever called for maple sugar here on the blog. I don’t think I have, even though I use it quite a bit. It is made when you just keep boiling maple syrup past the syrup stage and it crystallizes. It can be used in place of white sugar in a recipe and it had intense maple flavor. We get it in our locavore share from our CSA, and they sell it at our local market too. If you can’t find it use brown sugar instead.

More strawberry rhubarb link love

My recipe from two years ago | Strawberry Rhubarb Shortcakes

The Baker Chick | Strawberry Rhubarb Crumble Bars

Bakeaholic Mama | Honey Lemon Strawberry Rhubarb Upside-down Cake

Gourmand in the Kitchen | Hibiscus Strawberry Rhubarb Iced Tea

Savory Simple |  Strawberry Rhubarb Ice Cream and Sorbet

Healthy Delicious | Strawberry Rhubarb Shrub Cocktail

gluten-free strawberry rhubarb crisp

• Author: Katie Webster
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

Sweet and tart strawberry rhubarb crisp made with gluten-free sorghum and pecan topping.

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Scale 1x2x3x

Ingredients

Filling

• 4 cups strawberries, hulled and cut into thick slices
• 3 cups chopped rhubarb- about ½-inch slices
• ¾ cup maple sugar or brown sugar
• 3 tablespoons cornstarch
• pinch salt

Topping

• ½ cup sorghum flour
• 3 tablespoons maple sugar or brown sugar
• ½ teaspoon ground ginger
• 3 tablespoons cold unsalted butter, cut into chunks
• ½ cup pecans

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Instructions

1. Preheat oven to 350 degrees F. Coat a 8X8-inch Pyrex baking dish with cooking spray.
2. Make Filling: Stir strawberries, rhubarb, ¾ cup maple sugar or brown sugar, cornstarch and salt in a large bowl. Transfer to the prepared baking dish.
3. Make Topping: Combine sorghum flour, 3 tablespoons maple sugar or brown sugar, ginger and butter in a food processor. Process until the butter is cut into the flour and mixture looks like coarse meal. Add pecans and process until the pecans are chopped. Pour topping over the filling.
4. Bake crisp until the filling bubbles and the topping is browned 40 to 50 minutes. Allow to cool before serving.

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Notes

This recipe can be doubled and baked in a 9 by 13 baking dish. When doubled it takes 60 to 70 minutes to bake. All-purpose wheat flour may be substituted for the sorgham flour if desired.

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Nutrition

• Serving Size: 1/8 casserole
• Calories: 223 calories
• Sugar: 19 g
• Sodium: 23 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 2 g