How To Make Low Sugar Strawberry Rhubarb Crunch
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Serves:
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, diced
- 1/4 cup honey
- 1/4 cup almond flour
- 1/4 cup rolled oats
- 1/4 cup chopped almonds
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium bowl, combine the sliced strawberries, diced rhubarb, and honey. Mix well.
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In a separate bowl, combine the almond flour, rolled oats, chopped almonds, melted coconut oil, vanilla extract, and cinnamon. Stir until crumbly.
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Pour the strawberry rhubarb mixture into a greased baking dish and spread it evenly.
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Sprinkle the crumb mixture over the top, covering the fruit.
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Bake for 25-30 minutes, or until the top is golden brown and the fruit is bubbling.
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Remove from the oven and let it cool for a few minutes before serving.
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Serve warm or at room temperature.
Nutrition
- Calories : 190kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 4mg
- Total Carbohydrates : 24g
- Dietary Fiber : 4g
- Sugar : 14g
- Protein : 3g
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