Strawberry Rhubarb Crisp (Crumble)

Name: Strawberry Rhubarb Crisp (Crumble)
Ingredients: 500 g | 1 lb strawberries (, hulled and quartered (about 3 cups)); 400 g | 14 oz rhubarb stalks (, trimmed and sliced 1/2-inch thick (about 3 cups)); 1/2 cup raw or coconut sugar ((or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories)); 1 tablespoon cornstarch ((corn flour)); 1 teaspoon pure vanilla extract; ¾ cup rolled oats; ⅓ cup plain or all purpose flour ((light spelt to almond flour are fine to use)); 2 tablespoons finely shredded coconut; 2 tablespoons honey; 3 tablespoons reduced fat butter (, melted (or melted coconut oil)); 1 tablespoon light brown sugar ((or coconut sugar)); pinch of salt

"Strawberry Rhubarb Crisp is quick and easy to make desserts at only 263 calories per serve! Strawberries mix with rhubarb underneath an oatmeal cookie top. This is the easy way out to make an even..."

INGREDIENTS

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500 g | 1 lb strawberries (, hulled and quartered (about 3 cups))

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400 g | 14 oz rhubarb stalks (, trimmed and sliced 1/2-inch thick (about 3 cups))

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1/2 cup raw or coconut sugar ((or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories))

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1 tablespoon cornstarch ((corn flour))

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1 teaspoon pure vanilla extract

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¾ cup rolled oats

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⅓ cup plain or all purpose flour ((light spelt to almond flour are fine to use))

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2 tablespoons finely shredded coconut

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2 tablespoons honey

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3 tablespoons reduced fat butter (, melted (or melted coconut oil))

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1 tablespoon light brown sugar ((or coconut sugar))

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pinch of salt

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