Healthy Strawberry Rhubarb Crisp
Ingredients
Scale
- ¾ cup (75g) old-fashioned rolled oats
- ¼ cup (30g) whole wheat flour or millet flour*
- 1 tsp ground cinnamon
- 2 tbsp (30mL) pure maple syrup ((room temperature))
- 1 ½ tbsp (21g) unsalted butter, melted
- 3 cups (500g) chopped fresh strawberries ((see Notes!))
- 3 cups (365g) chopped fresh rhubarb ((see Notes!))
- 3 tbsp (36g) coconut sugar
- 1 tsp ground cinnamon
- 3 tbsp (24g) cornstarch
Instructions
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the strawberries and rhubarb with the coconut sugar and cinnamon in a large bowl until completely coated. Sprinkle in the cornstarch, and gently toss again until coated.
- Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 50-60 minutes or until the rhubarb is fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.