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Strawberry Rhubarb Crisp

Straweberry Rhubarb Crisp

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 cups strawberries, diced
  • 2 cups rhubarb, chopped same size as strawberries
  • 1 tsp vanilla extract
  • 1/4 cup organic honey
  • 1 tbsp lemon juice
  • 1.5 tbsp arrowroot powder
  • pinch sea salt

Crisp Topping

  • 1 cup organice/gluten free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup pecans, chopped
  • 2 tsp cinnamon
  • 1/4 cup honey
  • 4 tbsp coconut oil

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease an 8x8 baking dish with coconut oil.
  • In a bowl combine strawberries, rhubarb, vanilla, honey, lemon juice, arrowroot powder and sea salt. Stir to combine.
  • Layer the fruit mixture evenly in the bottom of the pan.
  • In a separate bowl combine the rolled oats, almond meal, pecans and cinnamon. Stir well. Slowly drizzle in the honey stirring to combine. add the coconut oil and mix with your fingers until crumbs begin to form.
  • Spread the oat mixture evenly over the fruit filling.
  • Bake for 30-35 minutes or until the fruit begins to bubble and the top is golden brown.
  • Cool for 5 minutes before serving.