The original recipe we found on Pinterest a long time ago, before I was even gluten free: http://sugarandspice-celeste.blogspot.ca/2010/06/scrumptious-strawberry-crisp.html?m=1 and we've made some modifications since then.
Here's how we make it:
2 baskets of strawberries (you know, those green ones that berries come in when you get them at a farmer's market or strawberry stand, which is where I recommend you get them, they're so much better and fresher!)
1/2 cup sugar
2 tbsp cornstarch
(If you can find rhubarb, I highly encourage you to add it, but we usually end up making it with just strawberries)
Mix these ingredients together and put into the bottom of your baking dish.
For the topping, mix together the following ingredients in a separate bowl:
1 cup all-purpose gluten-free flour (we use Jules!)
1/2 cup old-fashioned rolled oats (make sure they are gluten free if you're extra sensitive
1/3 cup white sugar
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla
1 stick unsalted butter, melted
Scatter this mix over the top of the strawberries.
Bake at 350 degrees F until the top is brown and the juices are bubbly. Should be about 35-40 min. Let it sit for about 10 minutes and then dig in.
The rest of the family puts a scoop of vanilla ice cream on top, but I haven't found any lactose free yet so I just ate mine plain. I didn't feel like I was missing out though. I even had more for breakfast this morning!
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