Strawberry Rhubarb Crisp #glutenfree #dairyfree | Sevengrams

We spent the weekend up at the cottage and it was absolute bliss. We were outside practically the whole time, hanging en famille, boating, drinking and playing cornhole with friends.

When the whole family is up at the cottage, meals can often be a little challenging. Everyone has their preferences, and everyone has their dietary restrictions -- no dairy, no gluten, no cinnamon, no tomatoes. Breakfast is easy, everyone kind of does their own thing, depending on what time you wake up. Lunch comes together as a giant salad with a side of protein (for those who want it). Then there's dinner - always barbecued and always delicious. Finally, dessert. Often just fruit and dark chocolate, but not this weekend. This weekend, I was on dessert duty. Using what I could find in the kitchen, I tweaked my go-to crisp recipe it into something dairy and gluten free. Not sure if it was the country air, the last of the season's rhubarb, or the fun of being all together as a family for the weekend, but the crisp turned out better then I could have imagined. Do your best to swoop up some of the last of the rhubarb before it disappears; if not, no stress, bookmark this recipe for next year!

Strawberry Rhubarb Crisp #glutenfree #dairyfree | Sevengrams

Strawberry Rhubarb Crisp #glutenfree #dairyfree | Sevengrams

Strawberry Rhubarb Crisp #glutenfree #dairyfree | Sevengrams

Strawberry Rhubarb Crisp #glutenfree #dairyfree | Sevengrams


I'm not the biggest fan of adding coconut oil to things that aren't supposed to taste like coconut. Magically though, the powerful combo of strawberry and rhubarb totally drowns out the coconut flavour, yet works perfectly as a butter replacement. 


filling //
1 bunch rhubarb (6-8 stalks), roughly chopped
450g strawberries, halved or quartered, depending on size
1/3 cup white sugar
1/3 cup oat flour

topping //
1 cup rolled oats
1/2 cup oat flour
3/4 cups brown sugar
1/2 cup coconut oil, room temperature

What to do:

Preheat oven to 375.

In a 9x9 glass dish, or oven safe skillet, toss together the chopped fruit, sugar and oat flour.

In a medium size bowl, stir together the rolled oats, oat flour and brown sugar. Using your hands, work the coconut oil into the dry mixture. You want everything to be evenly coated.

Spread the mixture on top of the filling, trying to keep a few clumps.

Bake for ~45 minutes, until bubbling and golden brown.

Delicious straight out of the oven, or room temperature the following day. Will keep on the counter, covered in plastic wrap for a few days.

Adapted from my apple crisp.