Strawberry Rhubarb Crisp with Coconut Oil
A fruity delicious strawberry rhubarb crisp with coconut oil crumb topping - this recipes includes a gluten-free option.
Ingredients
- 2 cups strawberries washed, hulled and halved
- 2 cups rhubarb in 1-inch cubes
- ¾ cup sugar divided
- ½ teaspoon orange zest
- ¾ tablespoon cornstarch
- ⅓ cup orange juice freshly squeezed
- ½ cup flour use oat flour for a gluten-free version
- ¼ cup brown sugar
- ½ cup oats
- pinch of sea salt
- 4 tablespoon virgin coconut oil melted. Use more if necessary.
- 2 tablespoon almonds sliced
Instructions
- Preheat oven to 350 F.
- Place strawberries, rhubarb, ½ 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 ¼ 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.
- Serve warm with ice-cream or whipped cream.
Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !