My Mom recently bought a whole bunch of strawberries for a really good price. We enjoyed them very much, but even a family as big as ours failed to eat that many strawberries in just a few days. My sisters and I polished off the last few (anything that wasn’t completely rotten we managed to use) in this easy and delicious gluten free strawberry crisp. I made the topping oat free, so if you don’t eat oats there’s not a problem.
If you do eat oats and you’d prefer an oat crisp, use the topping that I used for this peach crisp. Delicious.
Note: This makes a breakfast crisp. If you’re wanting something a little sweeter, add an extra two tablespoons of honey and compensate with more flour (as necessary).
Time: About 1 hr 15 minutes
5 cups strawberries, sliced
1 tablespoon cornstarch
1 ¼ cup rice flour
½ cup potato starch, tapioca starch, or cornstarch
¼ cup almond meal
I stick (1/2 cup) butter
1 tablespoon honey, melted with butter
½ cup chopped pecans, optional
Grease a square glass pan at least 9 inches in diameter or a pie pan. If your pie pan is extra large, like mine, you can use 5 cups strawberries. If it is a regular pie pan, use only 4 cups of strawberries.
Preheat the oven to 350 degrees F.
Put the sliced strawberries into the pan and gently stir in the cornstarch.
Melt the butter and honey together in a small saucepan on the stovetop.
In a medium sized bowl, combine the rice flour, potato starch, and almond meal. Drizzle in the mleted honey and butter and stir until the mix forms a loose crumble. If it doesn’t crumble and instead comes together into a ball, add a little bit more rice flour.
Sprinkle the crumble over the strawberries.
Add the chopped pecans (optional).
Put the gluten free strawberry crisp into the oven and cook for 45 minutes to an hour, until the crust is nicely browned on top.