Healthy Strawberry Rhubarb Crisp
Ingredients
The filling
-
1 ½
cups
Fresh Strawberries, chopped
-
2
cups
Rhubarb, cut into 1-inch pieces
-
¼
cup
Lakanto Golden Monk Fruit Sweetener
-
2
tablespoons
Tapioca Flour
-
1
unit
Lemon, juiced
The crisp topping
-
2
tablespoons
Lakanto Golden Monk Fruit Sweetener
-
¼
cup
Maple Syrup
-
1
cup
Almond Flour
-
¼
cup
Shredded Unsweetened Coconut
-
⅓
cup
Pecans, chopped
-
¼
cup
Almonds, chopped
-
½
cup
Coconut Oil, room temperature
-
2
teaspoons
Vanilla Extract
-
1
teaspoon
Cinnamon
Instructions
- Preheat the oven to 350° F and grease a 9-inch square pan or deep dish pie plate.
- Prepare the crisp topping by mixing all topping ingredients together and refrigerate.
- Cut and chop the strawberries and rhubarb.
- In a medium bowl, combine strawberries, rhubarb, and filling ingredients, tossing to coat.
- Transfer the fruit mixture to the greased dish.
- Spread the chilled topping evenly over the fruit filling.
- Bake for 35-40 minutes, checking to ensure the top doesn't brown too much.
- Serve with vanilla ice cream and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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