Gluten-Free Blueberry Rhubarb Crisp
A refreshing summer dessert recipe
Servings 12 servings
Equipment
- Food Processor
- 8x8 baking dish
Ingredients
Fruit Mixture
- 2 cups chopped rhubarb
- 2 cups frozen or fresh blueberries
- 3 Tbsp. monk fruit sweetener
- 2 tsp. cornstarch
- juice from half of a fresh lemon
- 1 tsp. vanilla
Crisp topping
- 3/4 cup almond flour
- 1 cup gluten-free rolled oats
- 1/2 cup butter diced
- 1/2 cup monk fruit sweetener
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix chopped rhubarb with 2 Tbsp monk fruit sweetener.
- In another bowl add blueberries and mix with 1 Tbsp monk fruit sweetener. Let both fruit mixtures sit for 10 minutes while you prepare the topping.
- For the topping, combine almond flour, oats, diced butter, 1/2 cup monk fruit sweetener, cinnamon, and salt to a food processor and pulse until it takes a crumbly texture.
- Drain any extra juice from the fruit bowls, and combine both fruit mixtures into one larger bowl with cornstarch, lemon juice, and vanilla until thoroughly mixed.
- Layer the fruit on the bottom of an 8X8 pan, then top with the crumble mixture
- Bake for 40 minutes or until the fruit is bubbling and top is a light golden brown.
- Remove from oven and let cool for 30 minutes before serving. Enjoy!