Raspberry/strawberry/rhubarb Crisp
Ingredients
- 3 c raspberries/strawberries (I used 1 rasp and 2 straw)
- 3 c rhubarb
- 3 T maple syrup
- 3 T cornstarch
- 1½ c large flake rolled oats
- 1 c thinly sliced almonds
- ⅔ c almond flour
- ¼ c maple syrup
- ½ c melted coconut oil
- ¼ c unsweetened shredded coconut
- 1½ t cinnamon
Instructions
- Filling:
- Use 11x13 pan
- ( I simmered the rhubarb with maple syrup for a bit first - not in the original recipe)
- Mix the fruit in the pan with the cornstarch
- Topping:
- In a large bowl mix all the ingredients and sprinkle over the fruit
- Bake at 325 for about 35-40 min - til bubbly.
- Serve with Whipped coconut cream if desired.