Strawberry Rhubarb Crisp (Crumble)
Strawberry Rhubarb Crisp is a quick and easy to make dessert at only 263 calories per serve! Strawberries mix with rhubarb underneath an oatmeal cookie top.
Servings: 6
Ingredients
FOR THE FILLING:
- 1 pound strawberries hulled and quartered, about 3 cups
- 14 ounces rhubarb stalks trimmed and sliced 1/2-inch thick, about 3 cups
- 1/2 cup raw sugar or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories
- 1 tablespoon cornstarch corn flour
- 1 teaspoon pure vanilla extract
FOR THE TOPPING
- ¾ cup rolled oats
- ⅓ cup plain flour or all purpose flour, light spelt to almond flour are fine to use
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced fat butter melted, or melted coconut oil
- 1 tablespoon light brown sugar or coconut sugar
- 1 pinch salt
Instructions
- Preheat oven to 375˚F | 190°C.
- Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
- In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well.
- Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.
Notes
Pair with a heaping scoop of vanilla ice cream!
Nutrition
Calories: 244kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 378mg | Fiber: 4g | Sugar: 29g | Vitamin A: 438IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 1mg