Strawberry Rhubarb Crisp
This healthy strawberry rhubarb crisp recipe can be made with frozen fruit but fresh truly works best as it provides better flavour and texture.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 8 servings -
Category: Desserts -
Method: Baked
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Cuisine: American
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
Filling:
- 2 cups strawberries, diced
- 2 cups rhubarb, chopped
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 1/2 tablespoons arrowroot powder
- Pinch sea salt
Crisp:
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/2 cup walnuts or pecans, chopped
- 1/2 teaspoon cinnamon
- 1/4 cup honey
- 4 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the chopped strawberries, rhubarb, vanilla, honey, lemon juice, arrowroot powder and sea salt.
- Toss together to ensure all of the fruit is well coated.
- In a separate bowl, combine the rolled oats, almond meal, walnuts and cinnamon. Stir well to combine.
- Slowly drizzle in the honey to the oat mixture, stirring to combine. Cut in the butter or coconut oil with your fingers until crumbs begin to form.
- Grease an ovenproof baking dish (8×8 or similar) with ½ tbsp. butter or coconut oil.
- Spoon in the fruit filling, spreading it out evenly, and cover the fruit with the oat mixture evenly over the top.
- Bake for 30-35 minutes or until the fruit begins to bubble and the top is golden brown.
- Allow to cool for about 5 minutes before serving.
- The crisp can be eaten on its own, but it tastes best paired with a big dollop of vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 264 calories
- Sugar: 20 grams
- Fat: 14 grams
- Carbohydrates: 33 grams
- Fiber: 4 grams
- Protein: 5 grams
Find it online: https://kaynutrition.com/strawberry-rhubarb-crisp/