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21 Day Fix Strawberry Rhubarb Crisp
Gluten-free Strawberry Rhubarb Crisp made with almond flour and very little added sugar, is the sweet-tart dessert you've been looking for! Not rhubarb season? Easily sub in your favorite fruits!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
4
servings
Calories:
364
kcal
Author:
Nancylynn
Ingredients
1
cup
fresh rhubarb
diced
2
cups
strawberries
diced
2
tablespoons
maple syrup
divided
2/3
cup
almond flour
1/2
teaspoon
cinnamon
Sprinkle
sea salt
Instructions
Preheat oven to 375 degrees.
In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.
Divide mixture between 4 small baking ramekins or one medium baking dish.
Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.
Divide the topping over the berries.
Bake for 15-20 minutes or until berries are bubbling and topping is golden.
Notes
1/2 PURPLE 1/4 GREEN 1/2 BLUE
Nutrition
Calories:
364
kcal
|
Carbohydrates:
63
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
2
mg
|
Potassium:
111
mg
|
Fiber:
7
g
|
Sugar:
50
g
|
Vitamin A:
32
IU
|
Vitamin C:
2
mg
|
Calcium:
109
mg
|
Iron:
1
mg