Berry and Rhubarb Granola Crisp
A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
Ingredients
Topping
- 1½ cups quick-cooking rolled oats
- 1 cup blanched whole almonds
- ⅓ cup lightly packed brown sugar or coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 7 tablespoons coconut oil or unsalted butter, melted
Fruit filling
- 3 cups fresh or frozen sliced strawberries
- 2 cups fresh rhubarb, sliced into 1/2 in pieces
- ⅓ cup maple syrup
- 3 tablespoons orange juice
- 3 tablespoons arrowroot starch
Instructions
- Preheat oven to 350°F.
- For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
- For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
- Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
- Enjoy!