Ingredients
Scale
- 1 pound strawberries, hulled and quartered (about 3 cups)
- 14 ounces rhubarb stalks, trimmed and sliced ½-inch thick (about 3 cups)
- ½ cup raw sugar or natural granulated sweetener (1:1 substitute for regular sugar)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ¾ cup rolled oats
- â…“ cup all-purpose flour (light spelt or almond flour can be used)
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced-fat butter, melted (or melted coconut oil)
- 1 tablespoon light brown sugar (or coconut sugar)
- 1 pinch salt
Instructions
- Preheat the oven to 375°F (190°C).
- Combine strawberries, rhubarb, raw sugar, cornstarch, and vanilla extract in a baking dish.
- In a bowl, mix rolled oats, flour, shredded coconut, and salt.
- Add melted butter and honey to the dry ingredients and mix.
- Spread the oat mixture over the fruit evenly.
- Bake for about 45 minutes until bubbly and golden brown.
Notes
Trim and slice the rhubarb properly to avoid bitterness.
Adjust sugar based on fruit sweetness.
Let the crisp cool slightly before serving to avoid runniness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 263
- Sugar: 19g
- Sodium: 123mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg