Strawberry Rhubarb Crisp
Ingredients
Fruit Filling
-
1
pound
rhubarb, cut into ½-inch pieces
-
½
pound
strawberries, hulled and quartered
-
½
cup
coconut sugar (or other granulated sugar)
-
1
heaping tablespoon
arrowroot starch (or corn/tapioca starch)
-
1
teaspoon
vanilla extract
Crisp Topping
-
¾
cup
oat flour (certified gluten-free, if needed)
-
½
cup
coconut sugar
-
½
cup
rolled oats (quick or old-fashioned)
-
¼
cup
melted coconut oil
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350ºF.
- In an 8-inch square baking dish, combine the rhubarb, strawberries, coconut sugar, arrowroot, and vanilla, and toss to coat.
- In a separate bowl, mix the oat flour, coconut sugar, oats, oil, and salt until crumbly.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 45 minutes until the fruit is tender and the topping is golden.
- Let cool for 15 minutes before serving, optionally with ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
282
Total fat
11g
Total carbohydrates
44g
Total protein
4g
Sodium
156mg
Cholesterol
0mg
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