Strawberry Rhubarb Crisp
Ingredients
Strawberry-Rhubarb Filling
-
1
pound
strawberries, hulled and sliced
-
1
pound
rhubarb, cut into pieces
-
⅓ to ½
cup
honey
-
3
tablespoons
arrowroot starch or cornstarch
-
2
tablespoons
lemon juice or orange juice
Gluten-free oat and almond topping
-
1
cup
old-fashioned oats
-
½
cup
almond flour
-
⅓
cup
coconut sugar or brown sugar
-
¼
teaspoon
fine salt
-
4
tablespoons
butter, melted
-
3
tablespoons
plain yogurt or additional melted butter
Instructions
- Preheat the oven to 350°F.
- In a baking dish, combine strawberries, rhubarb, honey, arrowroot, and lemon juice.
- In a bowl, mix oats, almond flour, sugar, and salt, then add butter and yogurt until moistened.
- Dollop the oat mixture over the fruit filling and spread it evenly.
- Bake for 40 to 45 minutes until bubbling and golden.
- Let it rest for 10 minutes before serving, preferably with vanilla ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
100mg
Cholesterol
20mg
You might also like