Rhubarb/strawberry crisp
Ingredients
Instructions
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Preheat the oven to 350 degrees fahrenheit.
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Wash and chop the fruit and add to a large bowl. Add maple syrup and tapioca starch and stir to combine. Add to pie plate or small baking dish of choice.
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In a separate bowl combine gluten free flour through oats. Stir well to combine and scatter evenly over the top of the fruit.
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Bake for 50-55 minutes.
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Combine heavy whipping cream and powdered sugar and whip until stiff peaks form. Serve over the top of the crumble.
