Strawberry Rhubarb Crisp

Ingredients

Filling

• 2 cups strawberries, chopped
• 2 cups rhubarb, about 2 stalks, cut into 1-inch pieces
• 1 medium orange, juiced
• ¼ cup maple syrup, optional
• 1 Tablespoon cornstarch, optional

Crisp Topping

• 1/2 cup old fashioned oats
• ½ cup almond flour. All-purpose flour would also work.
• 1 Tablespoon maple syrup, optional
• ¼ cup butter or coconut oil, melted

Directions

1. Preheat oven to 370 degrees F.
2. Add the filling ingredients to a large mixing bowl, mix until incorporated.
3. Add all the crisp topping ingredients into the food processor/blender, pulse until crumbly. Alternatively you can mix the ingredients with hands or a spoon.
4. Pour the filling mixture into an 8×8 inch baking dish. Add the crisp topping.
5. Bake for 30-35 minutes
6. Remove from the oven, let cool for at least 15 minutes before serving.

For the chocolate Nice Cream I blended a frozen banana with 1 Tablespoon cocoa powder.

Notes

• If using cornstarch, make sure to mix it with orange juice before adding it to the filling to avoid cornstarch clumps.
• For gluten free version use gluten free oats.