Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Filling:

  • 3 cups strawberries, sliced
  • 3 cups Rhubarb, sliced
  • ¾ cup Coconut sugar
  • 3 tbsp Arrowroot Starch

Rhubarb

Crumble Topping:

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 3/4 cup rolled oats
  • ½ cup slivered almonds
  • ¾ cup Coconut Sugar
  • ¾ cup organic butter or coconut oil

Directions:

  1. Preheat oven to 375 F
  2. Mix strawberries, rhubarb, coconut sugar and arrowroot starch and spread into an 11 x 9 inch glass baking dish
  3. In a medium mixing bowl, combine all topping ingredients, then crumble evenly over fruit.  Might have to get your hands dirty
  4. Bake for 45 minutes, or until lightly browned and bubbling

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