Labor Day is marked with outdoor grilling and picnic fun, but it usually means skipping out on desert for me. There are more and more gluten free options available, but baking gluten free is still a challenge for me. I consistent fail at the g-free pie crust, but I was introduce to a delicious substitution a couple weeks ago, crisps! Strawberry, blueberry, rhubarb, apple, peach, you name it I can crisp it!
I couldn’t be more thankful for the wisdom of my mother-in law who has invested baking hours perfecting the flour and starch substitutions from old family recipes. She was in town for a visit and we baked all weekend. Blond chocolate chip bars, rich dark gooey brownies, and a rhubarb crisp. I was in dessert heaven.
The crisp was so easy that it is quickly becoming a regular favorite. Here is the recipe:
This is really a no fail dessert that is quickly mixed together. I throw it in the oven as we set down for dinner, and we enjoy it right afterwards. Don’t judge; we sometimes eat it for breakfast the next day, too.
If your getting even more adventurous top the hot crisp with a scoop of vanilla ice cream.