When I was a little girl my grandmother would make her delicious strawberry rhubarb crisp out of fresh strawberries and rhubarb from her garden. It wasn’t gluten & dairy-free strawberry rhubarb crisp, but back then they didn’t have gluten-free flours and oats like we do today. It was always a bit of a spectacle watching my grandmother garden because she was highly allergic to bees, which I happen to inherit. Even in 90 degree temperatures she would wear long pants with rubber boots, a long-sleeved shirt, bands around her ankles and wrists, and a hat with netting covering the hat tucked into the collar of her buttoned up shirt. If those bees were going to sting her, they were going to have to fight their way through all her protective coverings! Most days one would find her gardening at 5 am before the hot summer days made it unbearable in her bee protective garb. I wish I had a picture to show you, but during the 70’s and 80’s we didn’t have cell phones to snap a quick picture and we often didn’t carry around cameras unless we were on vacation or attending some important event. I’d like to think watching grandma in her garden was an important event, which now it seems it was, but back then it was just a daily occurrence of a woman who loved the good earth and the bounty it produced from the fruit of her labor.

Cut Strawberries & Rhubarb
The sweet strawberries paired with the tart rhubarb is perfect for a crisp.

I began a journey a few months back to see if I could start cutting down on the inflammation that is present in my body. In fact, new information is now out that links inflammation to heart disease, even over high cholesterol! I especially noticed my glands swelling whenever I drank my morning latte. I’ve been fighting giving up dairy for about a year because quite frankly, I loved my morning coffee with organic whole milk. I loved the creaminess, the froth I could make in my espresso machine, and the fact I could heat it to 165 degrees. Nut milks should only be heated to 130 degrees or they start to burn. If you have ever tasted an almond milk latte and it just didn’t taste right, more than likely the nut milk scalded. So if you are on a dairy-free diet specifically and enjoy a morning cup of brew, ask for your nut milk (almond, soy, coconut, etc.) to be heated to 130. Now back to my journey; I decided to stay off dairy and have for about a month now, and my glands feel like they’re moving toward a realm of normalcy! I have tried many of the alternative milks and have concluded that hazelnut is my favorite substitute. It is slightly sweet and even froths a bit. I still don’t like having to give up dairy but I sure do love how I feel and that’s worth it all!

Preparing the GF-DF Crisp
Not only is this crisp gluten & dairy-free but is refined sugar-free as well!

Naturally going dairy-free means revamping a few of my favorite gluten-free recipes. This crisp originally called for butter and brown sugar. I have substituted coconut oil and coconut palm sugar for a result that was beyond delicious and received rave reviews from a group of ladies I had over a few days ago! I have another gluten & dairy-free recipe that calls for Rhubarb. Click here to check it out!

A Sweet Bite of GF-DF Crisp!
Mm…sink your teeth into a yummy bite of gluten & dairy-free Strawberry Rhubarb Crisp!

If you use Pinterest and enjoy pinning and would like to pin this recipe for a later use, here’s a good image to pin.

GF-DF Strawberry Rhubarb Crisp Pin

Gluten & Dairy-free Strawberry Rhubarb Crisp


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Serves 6-8
Prep time 20 minutes
Cook time 1 hour
Total time
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1 hour, 20 minutes
Allergy Tree Nuts
Dietary Dairy-free, Gluten-free, Vegan, Vegetarian
Meal type Dessert
You won't miss the gluten or the dairy in this delicious gluten & dairy-free strawberry rhubarb crisp. That first bite will have you fighting over the last!

Ingredients

  • 4 cups rhubarb (chopped)
  • 4 cups strawberries (chopped)
  • 1 cup coconut palm sugar (divided)
  • 1 1/2 teaspoon orange zest
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1/2 cup orange juice (fresh squeezed)
  • 1/2 cup gluten-free flour blend ((I used a brown rice, potato & tapioca starch blend))
  • 1/2 cup almond flour (extra fine)
  • 1 cup gluten-free quick oats
  • 1/2 teaspoon sea salt
  • 12 tablespoons coconut oil (softened but not melted)

Directions

Step 1
Preheat oven to 350 degrees
Step 2
In a large bowl, toss the chopped rhubarb and strawberries in 1/2 cup of coconut palm sugar and the orange zest. Dissolve the corn starch in the fresh squeezed orange juice and pour over the fruit. Pour the mixture into an 8x11 baking dish.
Step 3
In a mixing bowl, combine the gluten-free flour blend, almond flour, remaining 1/2 cup coconut palm sugar, salt, and oatmeal. Blend on low speed until fully combined.
Step 4
Slowly add the coconut oil into the flour and mix until crumbles form. Sprinkle crumble topping over the fresh fruit, covering it completely.
Step 5
Bake for 1 hour or until the fruit bubbles through and the top is a light golden brown. Serve on its own or with dairy-free ice cream.

 

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