Strawberry Rhubarb Crisp | Summer Desserts
This Strawberry Rhubarb Oatmeal Crisp is a tasty mix of juicy strawberries and tart rhubarb topped with a crunchy oat crumble.
Servings 8
Ingredients
For The Filling
- 3 Cups Rhubarb, Chopped
- 3 Cubs Strawberries, Hulled & Quartered
- 1/2 Cup Pure Maple Syrup
- 2 Tbl Lemon Juice
- 2 Tbl Cornstarch
- 1 Tsp Vanilla Extract
For The Oat Crumble Topping
- 2 Cups Old Fashioned Oats
- 1/3 Cup Lakanto Monkfruit Brown Sugar Substitute
- 1/3 Tsp Cinnamon
- 1/3 Tsp Salt
- 4 Tbl Coconut Oil, Melted
- 3/4 Cup Chopped Nuts: Almond/Pecans, Optional I did not include in this recipe
- 1/3 Cup Shredded Coconut, Optional I did not include in this recipe
Instructions
- Preheat oven to 350 degrees.
Prepare the Filling
- In a large mixing bowl, combine the chopped rhubarb and strawberries . Add the pure maple syrup (adjust to taste), lemon juice, cornstarch and vanilla extract. Stir the ingredients together until the fruit is evenly coated. Transfer the filling to your 9x13 oval baking dish.
Prepare the Crumble Topping
- In a separate mixing bowl, combine old-fashioned oats, chopped nuts (optional), and shredded coconut (optional). Add Lakanto brown sugar, cinnamon, and salt. Pour in melted coconut oil and stir until the mixture is crumbly and the oats are evenly coated.
Assemble the Crumble
- Sprinkle the crumble topping evenly over the fruit filling in the baking dish.
Place in the oven and bake for 30 to 40 minutes or until the filling is bubbling and the topping is golden brown.
- Remove the baking dish from the oven and let it cool for about 10 minutes before serving. Serve warm or at room temperature. Enjoy your breakfast, snack or dessert.
Weight Watchers Points
- This makes 8 servings at about 1.5 cups per serving. On Weight Watchers, this is 8 WW Points. EnjoY!