A beautiful strawberry crisp.
Cherry blossoms are snowing pink. Love is in the air. House finches are singing. Magnolias are unfolding their velvet petals. Trees are budding lacy greens and pale sun-yellows.
In other words, Spring has sprung. And I’ve been craving crisp and crumble desserts. The easiest of baked fresh fruit sweets… lovely for springtime picnic, or summer backyard get-together. A perfect ending to a grill-side supper on the deck, al fresco.
Although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.
Can you guess what it is?
The secret ingredient in this old fashioned crumble dessert is an ingredient your grandmother probably never heard of.
Quinoa flakes. Gluten-free quinoa cereal flakes add a distinct, delicate flavor to this fruit crumble’s sweet and nutty topping. The texture is light and lovely- and far less chewy than oats.
We thought it was spectacular.
And as a bonus?
This gluten-free dessert is xanthan gum free, by the way.