Rhubarb Strawberry Crisp

Filling:

  • 3 cups rhubarb, chopped
  • 2 cups strawberries, quartered
  • 3/4 cup honey or agave

Topping:

  • 1/2 cup almond meal
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 tsp. ground cinnamon
  • 5 tbs. butter (or 4 tbs. coconut oil)

Preheat the oven to 375. Put the chopped fruit directly into a 9 x 13″ baking dish. Drizzle the fruit with honey or the agave.

Combine all dry ingredients in a medium bowl, briefly stir. Add the butter and combine with dry ingredients until it’s thoroughly distributed. If you don’t own a pastry blender, use your hands to distribute the butter. If you don’t want to use butter, coconut oil would work just fine.

Crumble the topping over the fruit. Bake for 20-30 min. It’s done when the fruit is mushy and the topping is lightly browned.

One Comment Add yours

  1. I forgot the walnuts in this dish, however my husband said the dish was very delicious. My grandson likes it too!! He said I can make this again anytime….

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