Strawberry Rhubarb Skillet Crumble (naturally gluten free)
A classic American dessert that usher in spring like no other!
Servings: 8 servings
Ingredients
- 1 lb strawberries, washed, hulled and chopped
- 1 lb rhubarb, washed, trimmed, and thinly sliced
- 1/2 cup sugar
- juice of 1/2 lemon
- 2 Tbsp oat flour
topping
- 1/2 cup old fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 cup oat flour
- 1/2 cup ground hazelnuts
- 1 tsp vanilla extract
- 5 Tbsp unsalted butter, divided, at room temperature
Instructions
- Set oven to 350F
- For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10 inch cast iron skillet or baking dish of your choice.
- Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
- Scatter the topping over the fruit evenly.
- Dot with the last Tbsp of butter
- Bake for 45 minutes until golden browned and bubbling like crazy.
Notes
- You can do this with all strawberries, or even all rhubarb if you like. If you go with all rhubarb you may need more sugar.
- This makes a FABULOUS breakfast.
Nutrition
Calories: 297 kcal · Carbohydrates: 44 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 19 mg · Sodium: 10 mg · Potassium: 328 mg · Fiber: 4 g · Sugar: 30 g · Vitamin A: 284 IU · Vitamin C: 40 mg · Calcium: 89 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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