Description
This delightful Strawberry Rhubarb Crisp is a perfect blend of sweet strawberries and tangy rhubarb, topped with a crunchy oat and almond crust. It’s a comforting dessert that’s easy to make and even easier to enjoy.
Ingredients
Units
Scale
Strawberry-Rhubarb Filling
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces
- 1/3 to 1/2 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 (certified gluten-free for a gluten-free crisp)
- 1/2 cup packed almond flour
- 1/3 cup lightly packed coconut sugar or brown sugar
- 1/4 teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, combine strawberries, rhubarb, honey, arrowroot, and lemon juice.
- Mix the topping: In a medium bowl, mix oats, almond flour, sugar, and salt. Add in melted butter and yogurt, stirring until fully combined.
- Assemble and bake: Spoon the oat mixture over the filling. Bake for 40 to 45 minutes until bubbly and golden. Let it cool for 10 minutes before serving with ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 21g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
