Easiest Ever Gluten-Free Fruit Crisp

I made this yesterday for my son’s graduation party.  I created it off the top of my head, and everyone loved it.  I also made a regular crisp with wheat flour, but everyone seemed to prefer this one.  You can use any combination of fruit.  I like the fruit in my crisps to be slightly tart, as it is here.  If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit.  If using all strawberries or other very sweet fruit, you could decrease it.  The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture.   This is easy and yields delicious results!

Here’s the recipe:

Celiac.com Sponsor (A12):
Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees.

In mixing bowl, toss together:

• 5-6 cups quartered fresh strawberries
• 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced)
• 2 level tablespoons corn starch (gluten-free)
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
  

• 1 cup masa harina corn flour
• 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats)
• ½ cup packed brown sugar
• ½ to ¾ cup chopped pecans or walnuts
• 1/3 cup gluten free margarine or equivalent amount of walnut oil
• 2 level teaspoons of cinnamon
• ¼ teaspoon nutmeg
  

Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.