Gluten-Free Rhubarb Raspberry Crisp

This was all started with a lovely gift from the generous Dianne. I was given a freshly picked batch of rhubarb and immediately thought of creating a yummy crisp!

I wanted to make a gluten-free version, and I also wanted to experiment with using the coconut crystals. The end result was not too sweet, kept the lovely “tang” of rhubarb, and using maple syrup in the topping helped it stay “crisp” vs mushy.

Gluten-free rhubarb raspberry crisp
6 cups rhubarb
2 cups raspberries
2 tablespoons arrowroot powder
1 tablespoon brown rice flour
3/4 cup coconut crystals

2 cups gluten-free oats
1/2 cup brown rice flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut oil
1/2 cup maple syrup

Blend arrowroot, brown rice flour and coconut crystals, and then gently toss with fruit. Place in lightly greased baking dish.

Blend topping ingredients and sprinkle evenly over fruit mixture.

Bake for 40 minutes at 375 degrees or until fruit mixture is bubbly and topping lightly browned.