Rhubarb Crunch {Gluten Free}

Strawberries and rhubarb are in season right now, and we are enjoying rhubarb crunch. A "crunch" is very similar to a "crisp." A crunch dessert has a streusel-like layer on the bottom in addition to the streusel-like layer that would be on the top only if the dessert were a crisp. One layer means it's a crisp, sometimes called a "crumble," and two layers means it's a crunch. (And while we're on the subject on desserts that start with "C," "cobblers" are fruity desserts that have a biscuit topping, as opposed to crisps that have oats in them.) But no matter what you call it, it's a wonderful blend of flavors and textures.

Black Raspberry Crisp {Gluten Free}

Donuts are to bagels what cupcakes are to muffins, or what store bought is to homemade- sugary and overrated versus wholesome and even healthy.

I propose another lovely switch for gluten free people: crisp in exchange for pie. Pies are already too time-consuming for me my mom to make, and it only gets worse when you add gluten-free dough! It sticks to everything but itself! It won’t hold its shape. Crisps are quick and obedient by comparison.

Filling:

5 cups black raspberries

½ cup sugar

¼ cup potato starch

½ teaspoon cinnamon

dash of cloves

Combine and dump in a greased 8 by 8 pan. We use coconut oil for grease.

Topping:

½ cup each of oats*,