Ingredients
Scale
- 3 cups fresh strawberries (quartered)
- 3 cups fresh rhubarb cut in ½ inch – 1 inch pieces
- 1 tablespoon orange zest
- 4 tablespoon corn starch (this is important so that it's not too liquidy!)
- 3/4 cup sugar (for a sweeter filling, use 1 cup sugar but we loved just a little tartness with the crumble topping)
- 1 cup gluten free all purpose flour with xanthan gum (we use GF Jules – affiliate link)
- ¾ cup brown sugar (packed (could cut back to ⅔ cup depending on size of pan))
- ½ cup (1 stick) butter or dairy free butter, softened
- ½ cup gluten-free oats (could add more if using a large pan and trying to make a larger quantity of topping)
- 1–3 tablespoons flaxseed meal (optional, adds some nutrients and no one will taste)
Instructions
- Preheat oven to 375° F
- Strawberry Rhubarb Mix
- Crumb Topping
- Assemble & Bake