Sweet strawberries with a little of tang from the rhubarb and cinnamon sweet crispy crumble.
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Total Time: 22 Minutes
Servings: 6
Ingredients:
Filling Ingredients:
» 2 Cups Strawberries (fresh or frozen)
» 2 Stalks Rhubarb (about ½ cup)
» 3 Tbsp 100% Maple Syrup
» 1 Tbsp Chia Seeds
» 2 tsp Tapioca Starch (or corn starch)
» ½ tsp Cinnamon
» ¼ tsp Allspice
Topping Ingredients:
» 1 Cup Old Fashion Oats
» ¼ Cup Quinoa Crispies (optional)
» 2 Tbsp Monk Fruit Sugar
» 1 Tbsp 100% Maple Syrup
» 2 Tbsp Miyoko’s Creamy Butter (or unsalted butter)
» ¼ tsp Cinnamon
» 1/8 tsp Allspice
Directions:
Heat oven to 350°F; grease an 8x6x2” baking pan
Chop up rhubarb and slice strawberries, if using fresh.
In a medium pot add strawberries, rhubarb, maple syrup, chia seeds, cinnamon and Allspice mix together. Heat on medium heat till starts to bubble. If using fresh strawberries about 6 minutes and if frozen about 10 minutes.
While fruit is cooking put butter into a small bowl and microwave for 25 seconds. Add all the topping ingredients into bowl with butter and combined.
When fruit starts to bubble add tapioca starch and mix all together. Turn heat down to medium low, once it starts to thicken turn off heat.
Add filling to baking pan and spread topping mixture on top.
Cook for about 12 minutes till top starts to brown and filling is bubbling.
Let cool for a few minutes and server with some vanilla ice cream.
Cooking Tips:
Keep an eye on strawberry rhubarb crumble while backing so not to burn the top.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
Contact Me
Send me an email message and I'll get back to you as soon as possible or check out my presence on social media.
Copyright © 2022 - 2024 BA Nutrition