Description
This rhubarb strawberry crisp uses dates and honey instead of refined sugar to make it a little healthier version of a treat many of us love.
Ingredients
Scale
Fruit Filling:
- 4 cups rhubarb, diced in 1/2 inch pieces
- 4 cups strawberries, halved
- 1/2 cup medjool dates, diced
- 3 Tbsp. lemon juice
- 1/2 tsp. kosher salt
- 3 Tbsp. ghee (or coconut oil)
Crisp Topping:
- 2 cups rolled oats, gluten free
- 1 1/2 cups all purpose flour, gluten free
- 1/4 cup honey, raw
- 1 tsp. cinnamon
- 5 Tbsp. ghee (or coconut oil), melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Dice the rhubarb and the dates. Cut the strawberries in half. Place them in a large mixing bowl.
- Add the lemon juice and salt to the mixture and stir well. Put the fruit in the bottom of a 9×13 baking dish. Spoon the ghee (or coconut oil or butter) in 6 spots evenly spaced over the fruit.
- Place the oats, flour, cinnamon and honey in a mixing bowl.
- Melt the ghee (or coconut oil or butter) and add it to the crisp topping. Stir well to ensure the honey and ghee are well incorporated throughout the topping.
- Spread the topping over the fruit and bake in the oven for 45 minutes.
Notes
This is delicious with a little vanilla ice cream or whipping cream. You can usually find non-dairy options, if that is your preference.
To make this recipe vegan, replace the honey with maple syrup.