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