Gluten-Free Strawberry Rhubarb Crumble Recipe

Strawberries: Fresh, hulled, and sliced for a sweet and juicy base.

Rhubarb: Chopped to add a tart contrast to the sweetness of the strawberries.

Sugar: Used to sweeten the fruit mixture.

Cornstarch: Helps to thicken the fruit juices as they cook.

Gluten-free rolled oats: Provides a crunchy texture to the crumble topping.

Almond flour: A gluten-free alternative to regular flour, adding a nutty flavor.

Brown sugar: Adds sweetness and a slight molasses flavor to the topping.

Butter: Melted to bind the crumble topping ingredients together.

Vanilla extract: Enhances the overall flavor of the crumble.

When preparing the strawberries and rhubarb, make sure to cut them into uniform pieces. This ensures even cooking and a consistent texture throughout the crumble. Additionally, to enhance the flavor, you can macerate the fruit mixture by letting it sit for about 15 minutes after combining it with sugar and cornstarch. This step allows the fruit to release its natural juices, which will blend beautifully with the crumble topping during baking.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative in the crumble.

• rhubarb - Substitute with apples: Apples can mimic the tartness and texture of rhubarb when cooked, though they are slightly sweeter.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture in the crumble topping.

• almond flour - Substitute with coconut flour: Coconut flour is another gluten-free option that adds a slightly sweet, nutty flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and can be used in slightly reduced quantities.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the crumble.

• Allow the crumble to cool completely at room temperature. This helps to set the fruit filling and the crumble topping.

• Transfer the strawberry rhubarb crumble to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the crumble in the refrigerator for up to 4 days. The cool environment will help maintain the freshness of the fruit and the crispness of the topping.

• For longer storage, consider freezing the crumble. Wrap the entire baking dish or individual portions tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The crumble can be frozen for up to 3 months.

• When ready to enjoy, thaw the crumble in the refrigerator overnight. This gradual thawing process helps to preserve the texture of the fruit and topping.

• Reheat the crumble in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This will help to restore the crumble topping to its original crispiness.

• If you prefer a quicker option, you can also reheat individual portions in the microwave. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Serve the reheated crumble with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover crumble in an oven-safe dish. Cover it loosely with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. This method helps retain the crispness of the crumble topping.

• Microwave Method: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating. This method is quick but may soften the topping.

• Stovetop Method: Place the crumble in a skillet over medium-low heat. Cover with a lid and heat for about 5-7 minutes, stirring occasionally to ensure even warming. This method can help maintain some of the topping's texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crumble in a small, oven-safe dish. Heat for about 10-15 minutes or until warmed through. This method is great for smaller portions and helps keep the topping crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crumble in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method can help maintain the crispness of the topping.

• Oven: To bake the crumble at the specified temperature of 350°F (175°C).

• Mixing bowl: To combine the strawberries, rhubarb, sugar, and cornstarch.

• Mixing bowl: To mix together the oats, almond flour, brown sugar, melted butter, and vanilla extract.

• Baking dish: To spread the fruit mixture and sprinkle the crumble topping over it.

• Measuring cups: To measure out the ingredients accurately.

• Measuring spoons: To measure the cornstarch and vanilla extract.

• Knife: To hull and slice the strawberries and chop the rhubarb.

• Cutting board: To provide a surface for cutting the strawberries and rhubarb.

• Spatula: To mix the ingredients and spread the fruit mixture evenly in the baking dish.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Prepare the filling in advance: Mix the strawberries, rhubarb, sugar, and cornstarch ahead of time and store in the fridge until ready to use.

Use pre-chopped ingredients: Buy pre-chopped rhubarb and pre-sliced strawberries to save prep time.

Melt butter in the microwave: Quickly melt the butter in the microwave instead of on the stove.

Mix dry ingredients in bulk: Prepare a large batch of the oats, almond flour, and brown sugar mixture to use for multiple crumbles.

Use a food processor: Combine the crumble topping ingredients in a food processor for faster mixing.