Rhubarb Berry Fruit Crisp

What Grows Together Goes Together – in a Fruit Crisp

Rhubarb Berry Fruit Crisp Gluten Free

There’s no better way to enjoy ripe fruit than in a good old-fashioned crisp. In the summer, stone fruit and berries reign supreme, while in the fall, apples and pears take over. This crisp is inspired by late spring’s fresh rhubarb and boysenberries. I spied the berries at our local farmers market this weekend. Boysenberries peak in a relatively short window from late spring to early summer here in California. They resemble a floppy cone-shaped blackberry, and taste like a tart cross between a blackberry and raspberry. Next to the berries was a wicker basket filled with dainty upright new rhubarb stalks awash in green and pink. The colorful message was clear: Come and get us.

The topping for this dessert is gluten-free. It’s crisp, nutty, and sweet, faintly spiced with cinnamon. Whether you are gluten-free or not, it’s delicious. If you don’t have access to boysenberries, feel free to substitute blackberries or raspberries.

Rhubarb Boysenberry Crisp

Active Time: 20 minutes
Total Time: about 1 hour, plus cooling time
Serves 6

Topping:
3/4 cup almond meal
3/4 cup rolled oats (gluten-free or regular)
1/2 cup walnuts
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, chilled

Filling:
1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 4 cups)
2 cups boysenberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest

1. Preheat the oven to 350°F. Combine all of the topping ingredients, except the butter, in the bowl of a food processor and pulse to coarsely chop the walnuts. Add the butter and pulse until the mixture resembles coarse meal.

2. Place the rhubarb and half of the boysenberries in a bowl. Sprinkle the sugar over and gently mix to combine. Whisk the lemon juice and cornstarch in a small bowl. Pour over the fruit, add the zest, and gently stir to coat. Spread the fruit in an 8 x 8-inch (or similar size) baking dish, or, alternatively, divide the fruit between individual gratin dishes. Arrange the remaining boysenberries over the top of the fruit, and then evenly spread the topping over the fruit.

3. Bake in the oven until the topping is golden brown, the rhubarb is soft, and the juices are bubbling, about 45 minutes. If the topping browns before the filling is fully cooked, then loosely cover with foil to prevent burning. Remove and cool. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.