Strawberry Rhubarb Crisp
Ingredients
The fruit filling
-
2
cups
strawberries, sliced into rounds
-
4
cups
rhubarb, cut into ½ inch slices
-
2
tbsp
white whole-wheat flour
-
2
tbsp
sugar
-
a pinch
salt
The crisp topping
-
1½
cups
old-fashioned rolled oats
-
⅓
cup
toasted wheat germ
-
¾
tsp
salt
-
1
tsp
cinnamon
-
¼
cup
light brown sugar
-
¼
cup
maple syrup
-
¼
cup
coconut oil
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the strawberries and rhubarb, then sprinkle in the sugar and flour, tossing lightly.
- Transfer the fruit mixture into a pie dish or a 9x9 Pyrex baking dish.
- In a separate bowl, mix together the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil until well combined.
- Spread the topping evenly over the fruit mixture.
- Bake in the oven for 35-40 minutes until the topping is browned and the fruit is bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
296
Total fat
11g
Total carbohydrates
48g
Total protein
4g
Sodium
248mg
Cholesterol
0mg
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