Ingredients:

  • 2 cups (280g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup (100g) Granulated sugar
  • 3/4 cup (170g) Unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1/2 tsp (3g) Salt
  • 2 cups (250g) Fresh strawberries, diced
  • 2 cups (250g) Fresh rhubarb, diced
  • 1/2 cup (100g) Coconut sugar or brown sugar
  • 3 tbsp (25g) Tapioca starch or cornstarch
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (5g) Vanilla extract
  • 1 cup (140g) Gluten-free all-purpose flour blend
  • 1/2 cup (100g) Rolled oats (certified gluten-free)
  • 1/2 cup (100g) Brown sugar, packed
  • 1/2 cup (115g) Unsalted butter, softened
  • 1/4 tsp (1.5g) Cinnamon

Instructions:

  1. Pulse the GF flour, sugar, and salt in a food processor until combined.
  2. Add cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.
  3. Add the egg and pulse just until a dough ball forms.
  4. Press the dough firmly and evenly into the bottom of a parchment-lined 9x9 inch square baking pan. Chill in the freezer for 10 minutes to prevent shrinking during baking.
  5. Combine strawberries, rhubarb, coconut sugar, and lemon juice in a saucepan over medium heat.
  6. Stir in the tapioca starch and vanilla. Simmer for 5–8 minutes until the fruit softens and the liquid thickens into a jammy consistency.
  7. Pour the fruit filling over the chilled crust, spreading evenly.
  8. Combine the crumble topping ingredients (GF flour, oats, brown sugar, softened butter, and cinnamon) and sprinkle evenly over the fruit filling.
  9. Bake for 45 minutes or until the topping is golden and crisp.