Strawberry Rhubarb Crisp

Gluten-Free  // Makes 10 Servings

Made with juicy strawberries and tangy rhubarb, this sweet treat is going to be your new go-to dessert. 

Prep time: 20 min
Cook time: 30 min

JUMP TO RECIPE
StrawberryCrisp.png

INGREDIENTS

  Filling  
4 cups strawberries, halved
2 cups rhubarb, diced (or strawberries if out of season)
3 Tbsp coconut sugar
1 Tbsp lemon juice
1 tsp vanilla extract
2 Tbsp tapioca flour

  Crumble  
2 cups Purely Elizabeth Oatmeal Raisin Cookie Granola, blended
1 cup Purely Elizabeth Original Oatmeal
1/4 cup coconut sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup coconut oil, melted
2 Tbsp maple syrup

DIRECTIONS

1. Preheat the oven to 375 F and prepare a 9x13 dish with non-stick spray.
2. Toss the fruit with coconut sugar, lemon juice, vanilla and tapioca flour and then add to the bottom of the dish.
3. Combine the blended granola, oatmeal, coconut sugar, salt and cinnamon together. Stir in the melted coconut oil and maple syrup.
4. Top the fruit with crumble and bake for 15 minutes.
5. Cover with tinfoil and bake an additional 15-25 minutes and the fruit is tender and juices have released.
6. Serve warm with ice cream if desired.

Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola
Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola

Delicious cookie meets wholesome granola in this one of a kind recipe. Inspired by your favorite childhood cookie, our Oatmeal Raisin Cookie Granola has plump raisins, creamy almond butter and coconut sugar for a snackable granola cluster that has the flavor and crispy texture of a delicious cookie. Our recipe features oat flour and coconut flour to create a different taste and texture experience than our Ancient Grain Granola varieties.

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