Strawberry Rhubarb Crisp
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(13)
Ingredients
8 servings
- 16 ounces strawberries
- 4 cups rhubarb, chopped into ½ inch thick slices ( about 4-5 stalks)
- ½ cup maple syrup
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
- 1 cup GF rolled oats
- 1 cup almond flour ( or sub other flour)
- 3 tablespoons maple syrup
- ⅓ cup melted coconut oil – or olive oil or butter or ghee!
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom- optional
- ¼ teaspoon nigela seeds- optional
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Preparation
Step 1
Preheat oven 375F
Step 2
Wash and quarter the strawberries. If very large, quarter again, so each piece is roughly ½ inch thick. Slice the rhubarb into ½ inch slices. Place both in a bowl and add the maple, chia, cornstarch, lemon juice and vanilla and pinch salt. Stir well. Place in a, greased, 8×8 baking dish or 2-quart baking dish. (The pan in the photo is 5 x12)
Step 3
To make the crumble, place all ingredients in a medium bowl and mix really well.
Step 4
Lightly drop crumble evenly over the top and do not press down.
Step 5
Place in the oven, uncovered for 40 minutes. If the top is golden and the edges are bubbly, it’s time to take it out.
Step 6
Otherwise, continue baking for 5-7 more minutes. Let sit 15 mins before serving.
Step 7
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