Strawberry Rhubarb Crisp
With all of the fresh Ontario strawberries and rhubarb in season right now, it's hard not to get your bake on! Somehow in my lifetime, I still hadn't used rhubarb in my baking (can you use it in cooking too?) so I knew it was high time for a Strawberry Rhubarb Crisp. After seeing my girl Joy McCarthy's (of Joyous Health) Grain-Free Strawberry Rhubarb Crisp, I was inspired to do so!
While my version is still made up of whole foods, or what I like to refer to as #RealAssFood, it isn't grain-free. I don't particularly eat grain-free all the time and I have fond memories of scraping the toasted oat topping off of crisps and crumbles that I enjoyed as a kid, hence why oats made their appearance in this recipe.
The good thing about this recipe is that it's packed with healthy fats from the crushed walnut topping and coconut oil. When you include fats in your baked goods, it prevents blood sugar spikes and crashes by slowing the release of the glucose into your bloodstream. When we balance our blood sugar, we also stabilize our mood and energy levels, so this is something you'll definitely want to consider!
Oh ... and you'll be happy to know, this recipe is Duncan-approved (my kitten!)
Strawberry Rhubarb Crisp
Ingredients
Topping
1.5 cups walnuts
1 cup oats
1/4 cup pure maple syrup
2 tbsp coconut oil (preferably hard or cold)
2 tsp vanilla extract
1 tsp cinnamon
Bottom
2 cups strawberries, sliced
2 cups rhubarb, diced
1/4 cup pure maple syrup
1 tsp cinnamon
Directions
Preheat oven to 350 F.
Chop strawberries and rhubarbs and set aside in a bowl. Pour maple syrup and cinnamon over it and mix together.
Pour mixture into a 9x9 pan and set aside.
Pulse together all of the topping ingredients in a food processor. I would recommend pulsing a bit at a time, as opposed to keeping the food processor running so you can still keep the topping chunky from the walnuts.
When finished pulsing, toss crumble over the strawberry rhubarb mixture.
Place in oven and bake for 30-35 minutes.
When done (you should see the strawberry rhubarb mixture bubbling and oozing out, the topping browned), remove from oven using oven mitts and set aside.
Leave to cool before eating. Enjoy on its own or with a scoop of coconut yogurt or coconut ice-cream!