As much as I love strawberries, I’ll admit that bringing home four pints at one time might have been overkill. Strawberries have such a short shelf life that you have to do something with them pretty quickly or you’ll find your very own science experiment growing in the refrigerator within days. Which is to say we were swimming in desserts last week. In addition to the galette I posted yesterday, I made a crisp (this time with rhubarb!) to use up a good portion of my bounty. We really tore through these desserts, not from fear of spoilage, but just because we couldn’t help ourselves.
And really, who doesn’t love a crisp? I’ve been trying to perfect a gluten-free version for the past few months, but the all-purpose flour blends weren’t working for me at all. Even after cutting back on the butter, they still oozed into a big sugary mass over the fruit instead of, well, crisping nicely on top. Since I’ve had such good luck with almond flour recently, I thought it might be worth a try here. To compensate for the extra fat from the almonds, I halved the butter from my regular crisp topping. And without patting myself too enthusiastically on the back (it’s just a crisp, after all), I want to tell you that this was really, really good. Gil rarely compliments my cooking, but he was over the moon with this one from the first bite, so I’d say it was a win-win — a gluten-free dessert that’s marginally healthier than the original (if you don’t count the sugar) and delicious.
I may have to reconsider my status as a non-baker if this lucky dessert streak keeps going!
Hah, who am I kidding? You know I’ll always prefer imprecise, improvisational “cooking” over baking.
I used finely-ground almond flour in this recipe, but I think it would be okay to substitute flour with a coarser grind here, like Bob’s Red Mill Almond Meal/Flour. Of course, I haven’t tested it so it’s just speculation, but if you try it, please let me know what you think. Also, if your berries are very sweet, you’ll need to cut back on the sugar in the fruit base. The strawberries I used here were moderately sweet, but I know they’ll be even more sugary in the weeks to come.
3 1/2 cups rhubarb, cut into 1-inch pieces (Discard any leaves and trim stringy layers from thick stalks.)
3 cups strawberries, stemmed and sliced
1/3 cup sugar
1/2 teaspoon almond extract
1 tablespoon balsamic vinegar, optional
2 tablespoons cornstarch
Pinch kosher salt
1/2 cup finely-ground almond flour, packed
3/4 cup quick-cooking oats
1/2 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch kosher salt
1/4 cup chilled butter, cut into small pieces
1 cup sliced almonds
Preheat oven to 350°F.
In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with almond extract, optional balsamic vinegar, cornstarch and salt, and let sit for an additional 20 minutes.
Combine almond flour, oats, brown sugar, cinnamon and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds and toss until evenly distributed.
Pour fruit into a 2-quart casserole dish or into individual oven-safe serving dishes. If using individual dishes, fill almost to the top with fruit base. Spoon the topping over the fruit. Bake at 350°F for 35 minutes or until topping is golden brown.