Chunks of apricots, strawberries and fresh rhubarb are tossed together with sugar and spices and baked in between layers of a brown sugar and almond oat crust. Almost firm enough to cut into
bars and yet fruity enough to be a crisp, this is really just a fruit crisp with both a top and bottom crust layer. This is one of my favorite summer desserts. I would happily eat this breakfast, lunch and dinner every day until the pan is empty. Unfortunately, it never lasts that long in my house!
Don’t be intimidated by the crust layers or the topping, no cutting in
cold butter is required. Melted butter is poured into the topping and it
forms perfect crumbs to top this dessert. Just prep the fruit and let it rest with the sugar and spices while you stir melted butter into the dry ingredients. Press half the mixture into the pan, top with fruit and sprinkle with the remaining topping.
Check out all of the Gluten Free Dessert Recipes on this website!