Although we are not on a restricted gluten free diet, I like to explore different possibilities for gluten, when I can. It also seems that going gluten free greatly improves my husband’s control of his diabetes.
Spring in the air, fruits are looking better and better every day, I found this amazing recipe here, and had to give it a go.
Huge success, the combination of oats and shredded coconut was brilliant, gluten free and very yummy. Easy to put it together, a great dessert for the warm evenings that are about to start.
Gluten free strawberry crumble
4 cups (1 L) halved hulled strawberries
2 tbsp packed brown sugar
1 tbsp cornstarch
1 tsp vanilla
1-1/2 cups pure uncontaminated large-flake oats
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/2 cup (125 mL) cold unsalted butter, cubed
Stir together strawberries, brown sugar, cornstarch and vanilla; scrape into 8-inch (2 L) square baking dish.
Crumble Topping: In bowl, whisk together oats, coconut, brown sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with some larger pieces. Sprinkle over strawberry mixture.
Bake in 350 F (180 C) oven until topping is golden and filling is bubbly, about 30 minutes. Let stand for 10 minutes before serving.