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    Scott Adams
    Scott Adams

    By Scott Adams •

    Apple Strawberry-Rhubarb Crisp (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Fruit Filling:
    1 jar (12 oz) strawberry preserves
    ¼ cup granulated sugar
    2 tablespoons Open Original Shared Link
    1 lb (3 medium) Granny Smith apples
    3 cups rhubarb, cut into ½ inch pieces

    Streusel Topping:
    1/3 cup butter or margarine, melted
    6 or 7 Pamelas Pecan Shortbread cookies (1 ¼ cups) chopped
    ½ cup chopped almonds
    1/3 cup Open Original Shared Link
    ¼ cup brown sugar
    ½ teaspoon cinnamon

    Celiac.com Sponsor (A12):
    Mix preserves, sugar, and flour for filling in small bowl. Peel, core and slice apples, then cut in half crosswise. Coat apples and rhubarb with preserves mix and spoon into 8-cup baking dish.

    For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping.

    Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes.

    Variation:
     Pine-Apple Crisp - Substitute pineapple preserves for strawberry, omit sugar and reduce flour to 1 tablespoon. Omit rhubarb and use 2 pounds Granny Smith apples. For more tropical flavor use coconut macaroons for some of the cookies and nutmeg instead of cinnamon.


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  • About Me

    Scott Adams
    scott_adams_dotcomer.webp

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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