Apricot Rhubarb Strawberry Almond Crunch
Yield: 12 servings
Fruit Filling Ingredients:
6-8 large apricots, about 2 cups chopped
1 lb strawberries, about 2 1/2 cups chopped
2 stalks rhubarb, about 1 1/2 cups chopped
juice of 1 orange, about 1/3 cup
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
Topping and Crust Ingredients:
1 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
1/2 cup sliced almonds
* if you do not need a gluten free version of this recipe, simply substitute 2 cups AP flour for the items marked with an *
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the
orange juice, vanilla, sugar and spices. Stir to coat and set aside.
In
a separate mixing bowl, combine the flours, oats and brown sugar. Add
the melted butter. Stir to combine. Press half of this mixture
into a buttered 9x13 pan. Pour the fruit over the bottom crust. Add the
almonds to the remaining crust mixture and stir them in or just mix with
your fingertips. Sprinkle the rest of the topping over the fruit.
Bake for 35-40 minutes, until the crust turns golden brown. Serve warm
from the oven or let cool completely and slice into servings. Enjoy!
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