Strawberry Rhubarb Crisp

This simple crisp recipe is bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!

Ingreadient:

Strawberry-Rhubarb Filling

• 1 pound strawberries, hulled and sliced into small bite-sized pieces
• 1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
• ⅓ to ½ cup honey*
• 3 tablespoons arrowroot starch or cornstarch
• 2 tablespoons lemon juice or orange juice

Gluten-free oat and almond topping

• 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
• 3 tablespoons plain yogurt (Greek or regular) or additional melted butter

Direction

1. Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot and lemon juice.
2. In a medium mixing bowl, stir together the oats, almond flour, sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
4. Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with vanilla ice cream (I insist!). Leftovers will keep in the refrigerator, covered, for up to 4 days.