Individual Strawberry Rhubarb Crisps (dairy and gluten free!)

Wednesday May 29, 2012


Elemental Custard

Crisps are my lazy version of pie.

Wait... I don't mean that in a bad way! I swear... Mara + crisps = bff. There is nothing wrong with them. I actually find I prefer them to pies generally. Aside from the fact that I normally make them in a pyrex baking dish and they are terribly unattractive (although great for potlucks and feeding large amounts of people).

I found a solution to that though! Make them individual size! Everything is cuter in mini portions (I mean, there is a cupcake craze going on currently isn't there?).

Elemental Custard

Pie-ish goodness in 10 minutes flat (minus the baking time of course). No fumbling with a rolling pin (insta-win). And for all you crust haters out there... get this... there isn't one! HA! Take that conventional pie.

This rhubarb pie was born in a matter of minutes when I needed a last minute dessert for a dinner party. I made it gluten and dairy free by using almond flour in the crisp as well as using cornstarch in the filling. AND I even reduced the sugar and used some honey instead. Mmmmmmmmm. I think I will go eat the leftovers now...

Recipe: Individual Strawberry Rhubarb Crisps (df/gf)

Makes: 6 (6oz) Ramekins or 1 8x8 inch baking dish

Ingredients:

Filling:
2 1/2 cups halved strawberries
1 1/4 cups chopped rhubarb
2 1/2 tbsp cornstarch
2 tbsp granulated sugar
2 tbsp honey

Crisp:
1 cup large flake rolled oats
1/2 cup ground almonds
2 tbsp brown sugar
1 tbsp margarine (or butter but that isn't dairy free)
2 tbsp almond butter (or apple butter or yogurt or butter/margarine)
1 tsp cinnamon

Variations:
Blueberry Rhubarb Crisp
Peach Blueberry Crisp

NOTE: if not using rhubarb, use only 1 tbsp each of sugar and honey in the filling.

Method:

Preheat oven to 350°F. Grease a 8x8 inch glass baking dish or individual ramekins (~6oz) and set aside. Combine the strawberries, rhubarb, sugar, honey and cornstarch in a bowl and mix until well combined. Pour the fruit mixture into the greased baking dish.

In large bowl, stir together oats, ground almonds, brown sugar, and cinnamon. Add butter, almond butter, and yogurt. Cream together (using fork or hands) until well combined. The mixture should be evenly moistened so there is no loose flour, you may need to add more yogurt or almond butter to your crisp if it is too dry.

Scatter crisp over the fruit mixture to coat evenly. Bake in oven for ~30 minutes or until browned lightly on top and fragrant. Cool on rack for 10 minutes before serving.

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