A fruity delicious strawberry rhubarb crisp with coconut oil crumb topping - this recipes includes a gluten-free option.
Strawberry Rhubarb Crisp
Servings18x8-inch pan (about 4 servings)
2cupsstrawberrieswashed, hulled and halved
2cupsrhubarbin 1-inch cubes
1/3cuporange juicefreshly squeezed
1/2cupflouruse oat flour for a gluten-free version
pinchof sea salt
4tbspvirgin coconut oilmelted. Use more if necessary.
Preheat oven to 350 F.
Place strawberries, rhubarb, 1/2 cup sugar and orange zest in a 8x8-inch baking dish. In a small measuring cup dissolve cornstarch in orange juice and combine with the fruit in the baking dish.
In a medium bowl whisk together flour, remaining 1/4 cup white sugar, brown sugar, salt and oats. Start by adding 4 tablespoons melted coconut oil and work into crumbs by hand. Add more melted coconut oil as needed, one tablespoon at a time.
Spread the crumb over the fruit mix and sprinkle sliced almonds on top. Bake for 1 hour until golden brown.