How To Make Strawberry Rhubarb Crisp (Crumble)
A dessert that you will love and ask for more, this strawberry rhubarb crisp is made with strawberries mix with rhubarb underneath an oatmeal cookie top.
Serves:
Ingredients
For the Filling:
- 1lbstrawberries,hulled and quartered
- 14ozrhubarb stalks,trimmed and sliced
- ½cupcoconut sugar
- 1tbspcornstarch,corn flour
- 1tsppure vanilla extract
For the Topping:
- ¾cuprolled oats
- ⅓cupall-purpose flour,or any from light spelt to almond flour
- 2tbspcoconut,finely shredded
- 2tbsphoney
- 3tbspreduced fat butter,melted, or melted coconut oil
- 1tbsplight brown sugar,or coconut sugar
- pinch of salt
Instructions
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Preheat oven to 375 degrees F.
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Combine strawberries, rhubarb, sugar or sweetener, cornstarch, and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
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In a medium-sized bowl, combine the oats, flour or almond meal, coconut, honey, butter or oil, sugar, and salt together. Mix well.
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Evenly cover the fruit with the oat mixture and bake for 45 minutes or until the fruit starts to bubble and the crumble is golden and crisp.
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Serve immediately with ice cream, frozen yogurt, or plain.
Nutrition
- Calories: 940.81kcal
- Fat: 13.40g
- Saturated Fat: 5.27g
- Trans Fat: 0.23g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 183.55g
- Fiber: 13.77g
- Sugar: 29.31g
- Protein: 25.12g
- Cholesterol: 15.26mg
- Sodium: 165.66mg
- Calcium: 129.14mg
- Potassium: 948.72mg
- Iron: 10.06mg
- Vitamin A: 52.63µg
- Vitamin C: 54.63mg
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