Healthy Strawberry Rhubarb Crisp
Healthy Strawberry Rhubarb Crisp is the perfect balance of sweet and tart. The crumble topping paired with the berries and rhubarb make this a delicious summer dessert.
Servings: 16
Calories: 67kcal
Ingredients
- 4 cups strawberries about 28 medium size strawberries
- 1 cup rhubarb about 2 medium size stalks
- 1 tablespoon maple syrup optional
- 1 tablespoon cornstarch
- 1 cup rolled oats
- ½ cup oat flour
- 1 teaspoon cinnamon
- ¼ cup maple syrup
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 baking pan.
- Wash strawberries and rhubarb. Remove stems from strawberries. Roughly chop strawberries and rhubarb. Transfer berries and rhubarb to a medium size bowl.
- Optional: Add maple syrup to to the berries and rhubarb. Use a spoon to gently mix the maple syrup until it coats the berries and rhubarb. Skip this step if you prefer a more tart crisp.
- Add cornstarch to to the berries and rhubarb. Use your hands to gently toss the berries and rhubarb until the cornstarch is evenly distributed.
- In a medium size bowl, add oats, oat flour and cinnamon. Stir to combine. Add maple syrup. Use a spoon to mix the crumb mixture until the maple syrup is completely incorporated. The mixture will be quite sticky.
- Add berry mixture to prepared baking pan. Spread mixture to the edges of the pan. Use your hands to evenly distribute the oat mixture on top of the berries. Cover the pan with foil.
- Bake for 40 minutes. Remove foil and bake for an additional 15 minutes to brown the crisp. Remove from oven and let cool before cutting into slices. Makes 16 slices.
Notes
Make sure to cool the crisp completely before slicing because this allows the crisp to set. If you don't want to wait, you can serve the crisp while it's still warm but it will be a tad messy!
Healthy Strawberry Rhubarb Crisp can be stored in an airtight container in the fridge for up to three days.
Strawberry Rhubarb Crisp can be frozen in a freezer safe container for up to three months, however the topping will not maintain the crispiness after it has been frozen. Thaw in the fridge or at room temperature when ready to eat.
Be sure to cover the pan with foil for the first 40 minutes of baking time. If you do not cover the pan, the crumble topping will dry out.
Nutrition
Serving: 1slice | Calories: 67kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 124mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg
