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Easiest Ever Gluten-Free Fruit Crisp
http://www.celiac.com/articles/21840/1/Easiest-Ever-Gluten-Free-Fruit-Crisp/Page1.html
Wendy Cohan
An RN for 14 years, I have been following a strict gluten-free diet for six years of improving health! Now I help others as a Celiac Disease/Gluten Intolerance Educator. I work one on one with people on meal planning, shopping, cooking and dining out gluten-free. I will also work with children who have behavioral issues related to gluten or other food sensitivities.  My book "Gluten-Free PORTLAND" is a comprehensive resource guide to the gluten-free diet and is available on my website www.glutenfreechoice.com. My other websites are: www.WellBladder.com and www.neighborhoodnurse.net
By Wendy Cohan
Published on 06/16/2009
 
Complete directions for one of my favorite desserts, year-round. You can use any combination of seasonal fresh or frozen fruit to make this easy fruit crisp. Using mara harina corn flour simplifies having to use multiple gluten-free flours and starches, and the taste and texture are very good.

I made this yesterday for my son’s graduation party.  I created it off the top of my head, and everyone loved it.  I also made a regular crisp with wheat flour, but everyone seemed to prefer this one.  You can use any combination of fruit.  I like the fruit in my crisps to be slightly tart, as it is here.  If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit.  If using all strawberries or other very sweet fruit, you could decrease it.  The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture.   This is easy and yields delicious results!

Here’s the recipe:

Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees.

In mixing bowl, toss together:
  • 5-6 cups quartered fresh strawberries
  • 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced)
  • 2 level tablespoons corn starch (gluten-free)
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
Pour fruit mixture into prepared pan and bake in preheated oven for 15-20 minutes, or until fruit begins to release juices and begin to bubble.  While fruit is baking, toss together the topping:
  • 1 cup masa harina corn flour
  • 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats)
  • ½ cup packed brown sugar
  • ½ to ¾ cup chopped pecans or walnuts
  • 1/3 cup gluten free margarine or equivalent amount of walnut oil
  • 2 level teaspoons of cinnamon
  • ¼ teaspoon nutmeg
Mix with fingers until evenly distributed.  Check consistency by grabbing a bunch of the crumble topping in your hand and squeezing firmly.  Mixture should hold together but should crumble easily again with your fingers.  If it does not stick together at all, you could add a little more oil or margarine.  Crumble topping over fruit mixture and return to oven for 25 minutes or until topping is lightly browned, and fruit filling is bubbling around edges and slightly thickened.

Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.