Strawberry Rhubarb Crisp
Servings: 6 servings
- 2 cups strawberries sliced into rounds
- 4 cups rhubarb cut into 1/2 inch slices
- 2 tbsp. white whole-wheat flour
- 2 tbsp. sugar
- Pinch of salt
- 1.5 cups old-fashioned rolled oats
- 1/3 cup toasted wheat germ
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup light brown sugar
- 1/4- cup maple syrup
- 1/4- cup coconut oil
Pre heat oven to 350
In a large bowl combine strawberries and rhubarb. Sprinkle in sugar and flour and lightly toss everything together. Pile fruit mixture into a pie dish (or a 9x9 Pyrex baking dish).
In a separate bowl, mix together the ingredients for the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil (I find the easiest way to do this is with my hands). Spread the topping over the fruit mixture.
Pop into the oven for 35-40 minutes or until the top of the crisp is browned and the fruit is bubbly. Enjoy!!
Calories: 296kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 248mg | Potassium: 423mg | Fiber: 5g | Sugar: 25g | Vitamin A: 85IU | Vitamin C: 34.7mg | Calcium: 122mg | Iron: 1.5mg