Strawberry Rhubarb Crisp (oven)
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!
Servings: 4 servings
Calories: 364kcal
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.
Video
Notes
21 Day Fix: 1/2 PURPLE, 1/4 GREEN, 1/2 BLUE (per serving)
WW: 4 points (per serving) [Calculated using Maple syrup]
Nutrition
Calories: 364kcal | Carbohydrates: 63g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 111mg | Fiber: 7g | Sugar: 50g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg