Berry and Rhubarb Granola Crisp
Servings
8people
Servings
8people
Ingredients
Topping
  • 1 1/2cups quick-cooking rolled oats
  • 1cup blanched whole almonds
  • 1/3cup lightly packed brown sugar or coconut sugar
  • 1/2tsp ground cinnamon
  • 1/4tsp salt
  • 7Tbsp coconut oil or unsalted buttermelted
Fruit filling
  • 3cups fresh or frozen sliced strawberries
  • 2cups fresh rhubarbsliced into 1/2 in (1.25 cm) pieces
  • 1/3cup maple syrup
  • 3Tbsp orange juice
  • 3Tbsp arrowroot starch
Instructions
  1. Preheat oven to 350 F.
  2. For topping, to blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
  3. For filling, in large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8-inch baking dish or 9 to 10-inch round baking dish, spreading fruit evenly. Distribute topping overtop of fruit loosely.
  4. Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Recipe Notes

Per serving: 323 calories; 5 g protein; 19 g total fat (11 g sat. fat); 36 g total carbohydrates (18 g sugars, 5 g fiber); 80 mg sodium