Rhubarb Strawberry Crumble Gluten Free Substitutions

Rhubarb Strawberry Crumble Gluten Free Substitutions

Ingredients

  • Topping
  • 3 oz (3/4 cup) flour (GF Use Domata)
  • 3 oz (2/3 cup) pine nuts (pecans are a good sub)
  • 1 and 1/2 oz (1/2 cup) rolled oats (GF use GF oats)
  • 1/3 cup raw sugar (organic turbinado)
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 and 1/2 oz (1/3 cup) butter, melted
  • Filling
  • 12 oz trimmed rhubarb, sliced to 1/2-inch pieces (I used frozen)
  • 8 oz strawberries, washed, hulled, halved or quartered (I used frozen)
  • 1/3 cup turbinado sugar
  • 1 tablespoon cornstarch
  • pinch sea salt
  • 1/4 cup port wine, optional (Amaretto works nicely too!)

Directions

  1. If using frozen fruit, remove from freezer and allow to thaw in a colander or sieve (or thaw in a microwave or suspended in a large bowl of hot water).
  2. Preheat oven to 375 degrees F. Place a rimmed baking sheet in the oven to preheat as well.
  3. To make the topping, combine the flour, oats, nuts, sugar, salt and pepper in a large bowl.
  4. Toss well to mix. Add melted butter and toss with a fork to blend; mold the topping into 4 or 5 patties with your hands, then place in the freezer for at least 10 minutes.
  5. To make the filling, whisk the cornstarch and sugar together in a medium bowl.
  6. Add the (thawed) fruit, along with any juices, and a pinch of salt.
  7. Mix well. Allow to macerate for about 5 minutes, then add port wine, if using.
  8. Mix again and transfer filling to a 10-inch quiche dish, a 9-inch pie plate, or a square casserole dish.
  9. Remove topping from the freezer and crumble over the top of the fruit, including a mix of large and small pieces of topping.
  10. Bake, on the rimmed baking sheet, for 30 – 40 minutes, or until the topping is a rich golden brown and the juices are bubbling (and/or spilling over the sides of your dish).
  11. If you want the crumble to maintain some structure upon serving, allow to cool at least 30 minutes before you serve.