Healthy Strawberry Rhubarb Crisp
Servings 8
Calories 566kcal
Ingredients
For the filling
- 4 cups diced strawberries
- 2 cups diced rhubarb
- 2 tbsp orange juice
- 2 tbsp honey
- 2 tbsp tapioca flour sometimes called tapioca starch
- 1/2 tsp vanilla extract
For the crisp topping
- 3/4 cup rolled or quick-cooking oats
- 3/4 cup almond flour
- 3 tbsp coconut oil or butter
- 3 tbsp pure maple syrup or honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F
- Make the filling by combing strawberries, rhubarb, juice, honey, tapioca starch, and vanilla. Stir to combine and pour into an 8x8" (or 2 quart) baking dish.
- Make the topping by combining oats, almond flour, coconut oil, syrup, cinnamon, vanilla, and salt. Mix with two forks or a pastry blender until well combined. If after a few minutes your mixture is still a bit dry, you can add a little bit more coconut oil OR syrup.
- Crumble the topping over the fruit filling.
- Bake at 350 degrees for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Let cool before serving.
