Strawberry Rhubarb Almond Crumbles
Author: Heather Bursch
Fruit Filling:
  • 2½ cups fresh strawberries hulled and quartered
  • 1½ cups fresh rhubarb sliced
  • ⅛ cup sugar
  • 2¼ teaspoons of cornstarch
  • 1½ teaspoons lemon juice
Almond Topping:
  • ½ cup blanched almond slivers
  • ¼ cup sugar
  • 4 tablespoons of butter at room temperature
  • ½ cup gluten free all purpose flour
  1. Preheat oven to 400°.
  2. Gently combine prepared strawberries, rhubarb, ⅛ cup sugar, cornstarch, and lemon juice. Set aside to rest while you make the topping.
  3. In the bowl of a food processor, toss in ½ cup blanched almond slivers. Process until completely ground into almond meal, as fine as you can get it. Next add sugar and continue to puree. Add the soft butter and whiz until combined.
  4. Scrape paste into a medium bowl, add ½ cup gluten free flour on top of paste. With your fingers mix the flour into the paste, scrunching into crumbly pieces.
  5. Divide berry mixture into 4 ramekins. Crumble almond mixture atop the fruit, using all the crumble that you can between the 4 servings.
  6. Set ramekins on a cookie sheet lined with parchment paper.
  7. Bake for 25-30 minutes until fruit is bubbling and crumble is lightly browned.
  8. Let cool a bit to serve warm. If you make it ahead, cover and store in refrigerator. Reheat for 5 minutes or so in a preheated oven.
*I used 4 short oval dishes. If you don't want the juice to overflow as much, use taller custard dishes.
Recipe by She Made It She Might at