Sunday, July 8, 2012
GF Strawberry Rhubarb Crisp
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!)
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
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 is...no one will even know the difference!