STRAWBERRY RHUBARB CRISP

Looking for a healthy twist on a classic dessert? This Strawberry Rhubarb Crisp is bursting with fresh fruit flavours and topped with a crunchy, wholesome crumble that I just know you'll love!

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Ingredients

FOR THE FILLING

3 cups Rhubarb chopped
3 cups Strawberries hulled and halved
⅓ cup Maple Syrup or Honey
1 tbsp Lemon Juice
1 tbsp Cornstarch
1 tsp Vanilla Extract

FOR THE TOPPING

1 cup Rolled Oats
½ cup Almond Flour
¼ cup Chopped Nuts (such as almonds or pecans)
¼ cup Shredded Unsweetened Coconut
¼ cup Coconut Oil melted
¼ cup Maple Syrup or Honey
1 tsp Cinnamon
¼ tsp Salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
In a large bowl, combine the rhubarb, strawberries, maple syrup (or honey), lemon juice, cornstarch, and vanilla extract. Mix well until the fruit is evenly coated.
In another bowl, combine the rolled oats, almond flour, chopped nuts, shredded coconut, melted coconut oil, maple syrup (or honey), cinnamon, and salt. Stir until the mixture is well combined and crumbly.
Add the fruit filling to the greased baking dish.
Sprinkle the topping evenly over the fruit mixture.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling. Allow the crisp to cool for about 10 minutes before serving. Enjoy it warm on its own or with a scoop of yogurt, ice cream, or a dollop of whipped cream for an extra treat.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Nutrition