Summer Berry and Rhubarb Crisp
This crisp just screams S-U-M-M-E-R! Sweet & tart with a lovely crunchy nutty top-layer, you'll be making this over and over again. It's a healthy twist on the traditional crisp recipe and it's a great way to enjoy one of your favourite desserts while getting in some fruits, fibre and healthy fats with every bite! Feel free to switch up the berries and try different combinations. I can't wait for you to try this out! Your house will smell amazing and you'll have everyone running into the kitchen:)
1 cup, Old Fashioned Oats
½ cup, Unsweetened Shredded Coconut
1/3 cup, Sliced Almonds
1/3 cup, Coconut Sugar
1/4 tsp, Sea Salt
1/2 tsp, Cinnamon
6 Tbsp, Coconut Oil
2 Tbsp, Maple Syrup
4 cups, Fresh Berries (I used a mix of strawberries, raspberries and blueberries, you can try your own!)
1 cup, Chopped Rhubarb
1 Tbsp, Honey or Maple Syrup
1 tsp, Lemon Juice
1 tsp, Pure Vanilla Extract
1/4 cup, Coconut Sugar
2 Tbsp, Corn Starch
1/4 tsp, Cinnamon
1/4 tsp, Sea Salt
Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate, or 9x9” baking dish, or 4-6 small ramekins
In a medium bowl, combine oats, coconut, almonds, coconut sugar, cinnamon and salt.
Add coconut oil and maple syrup and stir until combined. Set aside.
Make the Filling:
In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Set aside.
Put the berries and rhubarb in a large bowl and add honey, lemon juice and vanilla, stir to combine.
Add the dry mixture to the berries and stir until evenly combined.
Pour the berry mixture into the prepared pie plate or ramekins.
Evenly sprinkle the crumb topping over the filling.
Bake in the preheated oven until the filling bubbles and topping is golden-brown, about 45 to 50 minutes for large baking dish or 25 -30 minutes for ramekins.
Let cool on a wire rack. Serve warm or at room temperature, with any type of vanilla ice cream and Enjoy!!!