Strawberry Rhubarb Crisp, Traditional and Gluten/Oat/Casein Free

Strawberry Rhubarb Crisp - Traditional and Gluten / Casein / Oat Free - make both at the same time using a brownie or cupcake pan to separate servings - reduced sugar - ADHD friendly dessert


Here’s my experiment – make a Strawberry Rhubarb crisp that a house divided can enjoy.  My traditional yearly crisp was a challenge this year with my son’s new restrictive diet, but I was able to figure out a gluten/oat/dairy free alternative for him and bake my traditional recipe for the rest of the family at the same time by using a brownie pan.

The recipe below includes ingredients for both types of crisp and the fruit.  If you’d like to do what I did and make 6 servings of traditional and 6 servings of gluten-free, just split the crisp ingredients in half for both and use a brownie or cupcake pan to keep the servings separate.

Keep in mind that since I am cooking for ADHD there will be less sugar than usual in my recipes. Feel free to taste test as you cook to ensure that your food has the desired amount of sweetness!

INGREDIENTS

Fruit:

  • 3 cups sliced strawberries
  • 3 cups diced rhubarb
  • 1/2 cup water
  • 1/3 cup sugar (I prefer the complex molasses flavor of Sucanat)
  • 3 Tbsp cornstarch

Crisp (Traditional): split in half if making 6 servings with brownie pan

  • 1 cup flour
  • 1 cup oats
  • 1/8 cup sugar
  • 1 tsp cinnamon
  • 1-1/4 sticks soft butter (10 Tbsps)

– OR –Gluten/Oat/Casein-Free Alternative: split in half if making 6 servings with brownie/cupcake pan

– – – – – – – – –

DIRECTIONS

  • Preheat oven to 375°

Fruit:

  • Mix all ingredients together except cornstarch
  • Put about 1-1/2 cups of the mixture in a blender, add cornstarch and blend
  • Add blended portion back to the mix, stir, and pour into a 9″x13″ pan

Crisp:

  • Add all ingredients to a mixing bowl
  • Using an electric mixer, blend until chunks are gone and mixture is crumbly
  • Spread over top of fruit in 9″x13″ pan
  • Bake in oven at 375° for 20 minutes

Allow to cool, then serve.  The crisp will hold a shape better if it is allowed to cool in a refrigerator.

Strawberry Rhubarb Crisp - Traditional and Gluten / Casein / Oat Free - make both at the same time using a brownie or cupcake pan to separate servings - reduced sugar - ADHD friendly dessert
The crisp portion of the recipe is shown split in half using the brownie pan, while the fruit recipe is the same throughout. The top half is traditional (with oats) and the bottom half is gluten/casein/oat-free.

 

Follow me on Pinterest!  Click here: ADHD Natural Mamma

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s