Strawberry Rhubarb Crisp
Published Tuesday, July 6, 2021
Strawberry Rhubarb Crisp
Yields: 6
Ingredients:
Filling
- 3 cups strawberries, cut in halves
- 2 cups rhubarb, cut into 1-inch pieces
- 3 tbsp cornstarch
- ¼ cup maple syrup
Crisp topping
- ½ cup gluten-free rolled oats (or regular)
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup butter, cut into cubes (can sub coconut oil)
Instructions:
- Preheat the oven to 375 degrees F.
- Add the chopped strawberries and rhubarb to a large mixing bowl. Mix and add orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
- In a food processer, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
- Pour the fruit mixture into an 8x8 inch baking dish then add the crumble topping.
- Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.
Recipe from: https://choosingchia.com/healthy-strawberry-rhubarb-crisp/