Strawberry Rhubarb Crisp
Before cooking
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Steps as written in the recipe card.
4 stepsTiming varies by step
Ingredient prep checklist
- Strawberries: 1 pound strawberries, hulled and sliced into small bite-sized pieces
- Almond Flour: ½ cup packed almond flour
- Coconut Sugar: ⅓ cup lightly packed coconut sugar or brown sugar
- Butter: 4 tablespoons butter, melted
- Plain Yogurt: 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot and lemon juice.
References
This step uses
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
- ⅓ to 1/2 cup honey*
- 2 tablespoons lemon juice or orange juice
Full ingredient reference
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
- ⅓ to 1/2 cup honey*
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- ½ cup packed almond flour
- ⅓ cup lightly packed coconut sugar or brown sugar
- ¼ teaspoon fine salt
- 4 tablespoons butter, melted
melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter