Ingredients

  • 2 C rhubarb, sliced 1" thick
  • 3 C strawberries, hulled and quartered
  • 3 tbsp cornstarch
  • 1/3 C orange juice
  • 1/4 C maple syrup
  • 1/4 C coconut oil
  • 1/2 C brown sugar
  • 1 C almond flour
  • 1 C rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
  3. In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
  4. Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
  5. Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.