Sweet & Sour Strawberry Crumble
The sweetness of strawberries balances out tart rhubarb in this low-cal dessert, resulting in a succulent crisp!
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Serves: 8
Hands-on time: 7 minutes
Total time: 40 minutes
INGREDIENTS:
- 2 stalks rhubarb, sliced (1 1/2 cups)
- 18 to 21 medium strawberries, sliced (3 cups)
- 1 tsp cinnamon, ground
- 3 tbsp organic evaporated cane juice
- Juice of 1/2 lemon
- 3 tbsp spelt flour
TOPPING:
- 1 cup old-fashioned rolled oats
- 1/4 cup Sucanat
- 1/4 cup coconut oil
- 2 tbsp spelt flour
- 2 tsp flaxseed, ground
- 1 tsp cinnamon, ground
INSTRUCTIONS:
- Preheat oven to 350˚F.
- In an 8 x 8-inch baking pan, combine rhubarb, strawberries, 1 tsp cinnamon, evaporated cane juice and lemon juice. Sprinkle with 3 tbsp flour and gently toss to coat.
- Prepare topping: In a medium bowl, add all topping ingredients. Using a pastry blender or your hands, mix until well combined, then spread over fruit mixture in baking pan.
- Place pan in oven and bake for 25 to 35 minutes, until topping is golden brown. Serve warm or at room temperature.
Nutrients per serving (about 2/3 cup strawberry crumble): Calories: 193, Total Fat: 8 g, Sat. Fat: 6 g, Carbs: 27 g, Fiber: 4 g, Sugars: 13 g, Protein: 3 g, Sodium: 8 mg, Cholesterol: 0 mg
