Sunday, July 8, 2012

GF Strawberry Rhubarb Crisp

The other day, I went and got 44lbs of strawberries from a local farm!  I'd like to say I picked them all, but that wasn't the was my intention, but their crop just wasn't as bountiful as I had hoped (I went way too late in the season), so I decided that my time was more precious than saving a few bucks, and bought the ones that were already to go!  My day was spent with making freezer jam, as well as freezing whole berries, so we can have some for the winter.  When it was all said and done, I had one more batch that needed to be prepped to freeze, and I just didn't want to do it any more...I also didn't want to make a pie crust to accommodate a fresh pie...however, I did want something "pie-ish"!  That is the back-story for the birth of this recipe...someone who was too lazy to pick berries, too lazy to finish prepping berries to freeze, and too lazy to make pie crust!  Let's just say that after trying this, maybe it does pay to have a lazy day ever so often!

My original recipe was not Gluten Free, but I made this one without gluten because of two of Tommy's co-workers, who cannot have it.

(This recipe will make 2 9" pies!)

The filling:

6 c. sliced strawberries (sliced thickly)
4 c. sliced rhubarb
1 c. pure maple syrup (oh yeah, one of his coworkers can't have white sugar either)
1/2 c. coconut palm sugar
1 T. cinnamon
1 c. tapioca starch/tapioca flour

Toss all of these ingredients together until everything is well incorporated.  Divide among 2 9" pie plates (preferably deep ones, to prevent bubbling over while baking)

Preheat oven to 350

The crumble:

1 1/2 c. coconut palm sugar
3 c. coconut flour (if you don't care if this is GF, you can use regular flour)
1 t. sea salt
2 c. GF oats (Bob's Red Mill)
2 c. Earth Balance Buttery Spread (or coconut oil)

Mix with the back of a fork until everything is incorporated and looks crumbly.  Divide over the 2 pies.

Bake for about 25 minutes, or until the filling is bubbling through the crumble around the edges, and the crumb topping is browned.

Don't cut into it right away (although you will want to)...everything will be a big, runny, sloppy mess!  Have patience, let it cool until warm, and it should set up much better!

Serve with SO Delicious Coconut Icecream, or some whipped coconut cream!  You're going to love how easy (no pie crust!!!) and how delicious this is!  Not to mention, there's no processed sugar and no gluten!!  And the best part one will even know the difference!

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