Ingredients
3 cups chopped rhubarb (about 1 lb)
2 cups sliced strawberries (about 1/2 lb)
1/4 cup maple syrup (or other liquid sweetener)
1 tablespoon fresh lemon juice
2 tablespoons flaxseed meal
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon
1 cup rolled oats (gluten-free if preferred)
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup melted coconut oil
Pinch of salt
Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
Step 2: In a large bowl, combine the chopped rhubarb, sliced strawberries, 1/4 cup maple syrup, lemon juice, flaxseed meal, chia seeds, and cinnamon. Stir well to coat the fruit.
Step 3: Let the fruit mixture sit for 10-15 minutes while you prepare the topping. This allows the chia seeds and flaxseed to begin absorbing the fruit juices.
Step 4: In a separate medium bowl, combine the rolled oats, almond flour, 1/4 cup maple syrup, melted coconut oil, and a pinch of salt. Mix with your hands until well combined and crumbly.
Step 5: Pour the fruit mixture into the prepared baking dish, spreading it evenly.
Step 6: Evenly sprinkle the oat topping over the fruit mixture.
Step 7: Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender. If the topping starts to brown too quickly, you can loosely cover it with foil.
Step 8: Remove from the oven and let cool for at least 15 minutes before serving. This allows the filling to set slightly.
Notes
For an extra burst of flavor, add a teaspoon of fresh grated ginger to the fruit filling. This crisp is delicious served warm with a dollop of Greek yogurt or a scoop of dairy-free ice cream. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: healthy rhubarb recipes, rhubarb crisp, strawberry rhubarb, healthy dessert, spring dessert, gluten-free crisp, chia seeds, flaxseed, oat crisp
