This easy gluten free strawberry rhubarb crumble recipe is very similar to a crisp. The topping has oats and is very easy to make. This dessert recipe is the best!
Preheat your oven to 350 degrees.
Grease a 9×13 pan with butter or coconut oil and set aside.
Toast the pecans for about 10 minutes on medium low heat in skillet. They will begin to brown and smell really delicious.
Mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9×13 dish.
Put butter in pot on stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.
Mix oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly.
Bake for 30 minutes or until bubbling and browned around the edges.
You can replace the pecans with almonds or walnuts. I just prefer the taste of the toasted pecans.
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: rhubarb, strawberry, strawberries, crumble, dessert, gluten free