Rhubarb and Boysenberry Crisp
You can have your crisp and eat gluten-free, too.
There's no better way to enjoy ripe fruit (except straight up) than in a good old-fashioned crisp. In the summer, stone fruit and berries reign supreme, while in the fall, apples and pears take over. This crisp was inspired by late Spring's fresh rhubarb and boysenberries I found at the Marin farmer's market. The two go hand in hand – tart and tart, if you will – embellished with a sweetly spiced crispy topping which happens to be gluten-free, so everyone can get in on the action.
Gluten-free Rhubarb and Boysenberry Crisp
For the oats, you can use gluten-free or regular oats depending on your preference. Quinoa oats work well, too. Serves 6 .
- 1 cup almond meal
- 1/2 cup oats (gluten-free or regular)
- 1/2 cup walnuts
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
- 1 1/2 pounds rhubarb, cut into 1/2-inch pieces
- 2 cups boysenberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon cornstarch
1. Preheat the oven to 350°F. Combine all of the topping ingredients, except the butter, in the bowl of a food processor and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal.
2. Place the rhubarb and half of the boysenberries in an 8 x 8-inch (or similar size) baking dish. Sprinkle the sugar over and gently mix to combine. Whisk the orange juice and cornstarch in a small bowl. Pour over the fruit and gently stir to coat. Arrange the remaining boysenberries over the top of the fruit, then evenly spread the topping over the fruit.
3. Bake in the oven until the topping is golden brown and the fruit is bubbling, about 45 minutes. If the topping browns before the filling is fully cooked, then loosely cover with foil to prevent burning. Remove and cool. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.