Author Notes
I’ve been trying to perfect a gluten-free fruit crisp recipe for a while now, but all-purpose gluten-free flour blends just turned into a big, sugary mass instead of crisping up on the fruit. Then, I hit upon using almond flour and the angels sang. I used finely-ground almond flour, but think almond meal might work even better…it’s something to think about in the future, anyway. If you decide to use the balsamic vinegar, better is, well, better — don’t use the entry-level stuff. —Minimally Invasive
- Serves 8
Ingredients
- Fruit Base
- 3 1/2 cups rhubarb, cut into 1-inch pieces, leaves discarded and stringy layers trimmed from stalks
- 3 cups strawberries, stemmed and sliced
- 1/3 cup sugar
- 1/2 teaspoon almond extract
- 1 tablespoon balsamic vinegar, optional
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- Topping
- 1/2 cup finely-ground almond flour, packed
- 3/4 cup quick-cooking, gluten-free, oats
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon cinnamon
- 1 pinch kosher salt
- 1/4 cup chilled butter, cut into small pieces
- 1 cup sliced almonds
