Healthy Strawberry & Rhubarb Crumble
Delightful and nutritious, this healthy strawberry and rhubarb crumble is perfect for any occasion.
Equipment
- 8-inch square pan Lightly coated with nonstick cooking spray
Ingredients
Main Ingredients
- 0.75 cup old-fashioned rolled oats gluten-free if necessary
- 0.25 cup whole wheat flour or millet flour
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup room temperature
- 1.5 tbsp unsalted butter melted
- 3 cups chopped fresh strawberries
- 3 cups chopped fresh rhubarb
- 3 tbsp coconut sugar
- 1 tsp ground cinnamon
- 3 tbsp cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat an 8-inch square pan with nonstick cooking spray.
- In a small bowl, whisk together the oats, flour, and cinnamon. Create a well in the center and pour in the maple syrup and melted butter. Mix until everything is well combined.
- In a large bowl, combine the chopped strawberries and rhubarb. Add the coconut sugar and cinnamon, tossing until the fruit is fully coated. Sprinkle in the cornstarch and gently toss again to coat.
- Transfer the fruit filling to the prepared pan, pressing it down gently with a spatula. Evenly sprinkle the topping over the fruit, breaking it into smaller pieces as needed.
- Bake in the preheated oven for 50-60 minutes, or until the rhubarb is fork-tender and the topping is golden brown.
- Allow the crisp to cool completely to room temperature. For the best results, refrigerate for at least 3 hours before serving to let the juices thicken.
Notes
Feel free to mix in other fruits like blueberries or raspberries for a twist! Serve warm or chilled, and consider adding a scoop of vanilla ice cream for an extra treat.