If you love strawberries in the summertime, then you are going to die over this Healthy Strawberry Rhubarb Crisp. Sweet strawberries, tart rhubarb, and a sweet crumble topping come together to create this summer treat. Oh, and by the way, this entire recipe is refined-sugar free, because we are using monkfruit sweetener. This is the perfect recipe to make ahead of time and keep in your fridge for when you need a sweet treat. And when served with some cold, vanilla ice cream? It's heaven in a bite!
Ingredients
For the Filling
- 1 ½ Cups Fresh Strawberries chopped into small pieces
- 2 Cups Rhubarb cut into 1-inch pieces
- ¼ Cup Lakanto Golden Monk Fruit Sweetener
- 2 Tablespoons Tapicoa Flour (or arrowroot flour or corn starch)
- 1 Lemon juiced
For the Crisp
- 2 Tablespoons Lakanto Golden Monk Fruit Sweetener
- ¼ Cup Maple Syrup
- 1 Cup Almond Flour
- ¼ Cup Shredded Unsweetened Coconut
- ⅓ Cup Pecans chopped
- ¼ Cup Almonds chopped
- ½ Cup Coconut Oil room temperature
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
Instructions
- Preheat the oven to 350° F.
- Grease a 9-inch square pan or deep dish pie plate or cast iron skillet. Set aside.
- Prepare the crisp topping by mixing together all of the ingredients, coating everything well.
- Refrigerate, then prepare the filling.
- Cut and chop the strawberries and rhubarb.
- Add the strawberries and rhubarb to a medium bowl along with the rest of the filling ingredients. Toss to coat well.
- Transfer strawberry/rhubarb mixture to the greased dish.
- Take the topping out of the refrigerator, and spread it evenly on top of the filling.
- Bake for 35-40 minutes.
- Keep an eye out to make sure the top doesn't get too brown. If it does, add a piece of foil on top for the last 5 minutes of baking it.
- Serve with vanilla ice cream on top and enjoy!
Calories: 319kcal | Carbohydrates: 24g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 220mg | Fiber: 4g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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