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Skillet Strawberry-Rhubarb Crisp

Yield 10 servings

Servings 10

Active Time 30 minutes

Total Time 1 hour 10 minutes

Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you’re not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 4 cups sliced rhubarb (1/2-inch; about 1 pound), fresh or frozen (thawed)
  • 4 cups hulled and quartered strawberries, fresh or frozen (thawed)
  • ⅔ cup granulated sugar
  • 2 tablespoons orange or lemon juice
  • 1½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1½ cups gluten-free rolled oats
  • ½ cup almond meal
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 375°F.
  2. Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.
  3. Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.
  4. Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.
  5. Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.

Tips

Ingredient Tips

  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition

Per serving254 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 18 mg, Carbohydrates: 38 g, Fiber: 4 g, Total Sugars: 24 g, Added Sugars: 30 g, Protein: 3 g, Sodium: 124 mg, Potassium: 292 mg, Iron: 1 mg, Folate: 22 mcg, Calcium: 80 mg, Vitamin A: 276 IU, Vitamin C: 39 mg

Carbohydrate Servings: 2 1/2

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