A delicious and healthier twist on the classic dessert, this low sugar strawberry rhubarb crisp is perfect for those who want to enjoy a sweet treat with less guilt. Fresh strawberries and tart rhubarb are topped with a crunchy oat and almond topping, making it a delightful dessert for any occasion.
Preparation time
20min
Cooking time
40min
Ingredients
6 Servings
- 50 g almond flour
- 5 g cinnamon
- 60 ml coconut oil
- 15 g cornstarch
- 60 ml honey
- 15 ml lemon juice
- 500 g rhubarb
- 100 g rolled oats
- 1 g salt
- 500 g strawberries
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large bowl, combine the strawberries, rhubarb, honey, lemon juice, and cornstarch. Mix well to coat the fruit evenly.
Step 3
Transfer the fruit mixture to a baking dish and spread it out evenly.
Step 4
In another bowl, combine the rolled oats, almond flour, melted coconut oil, ground cinnamon, and salt. Mix until the ingredients are well combined and form a crumbly texture.
Step 5
Sprinkle the oat mixture evenly over the fruit filling.
Step 6
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Step 7
Allow the crisp to cool for a few minutes before serving. Enjoy!