Sweet strawberries and tangy rhubarb come together beneath a golden oat crumble in this easy gluten-free dessert made entirely in one skillet. Not avoiding gluten? Standard rolled oats are a fine substitute. Add a dollop of whipped cream to make it even more indulgent.

Ingredients

  • 3 cups chopped fresh or frozen, thawed and drained rhubarb (about 12 ounces)Strawberry Rhubarb Crisp
  • 2 cups sliced strawberries (about 12 ounces)
  • 3 tablespoons granulated sugar, divided or sugar substitute
  • 2 tablespoons cornstarch
  • Zest of 1 medium orange
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely chopped ginger
  • ¼ teaspoon fine salt, divided
  • 1 cup rolled oats or gluten free oats
  • ¼ cup all-purpose or all-purpose gluten-free flour
  • 4 teaspoons unsalted butter or vegan butter, melted
  • 2 tablespoons plus 2 teaspoons avocado oil
  • 1 teaspoon ground ginger

Instructions

  1. Preheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and 1/8 teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.

  2. Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining 1/8 teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.

  3. Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.