Rhubarb Strawberry Crisp

DISCLAIMER:  I'm warning you that the next couple of months will entail nothing but A Kinder Katie's Cravings. Now that you are aware, you can at least thank me for sharing with you all the ways I am going to attempt to keep these uninvited guests I like to call "pregnancy cravings" at bay. So saddle up for a sweet recipe below involving the ever-so-tart rhubarb, fresh strawberries, and a healthy oatmeal medley topping!

 

 

But please make sure to always buy organic strawberries as they are # 2 on the EWG list of fruits and vegetables with the MOST pesticides. You can check out the rest of the list here:

http://www.ewg.org/foodnews/list.php

 

 

Recipe:


Filling:

10 Rhubarb Stalks, sliced lengthwise in half, and diced
1 16oz container organic strawberries, sliced
1/4 cup 100% pure maple syrup

Crumble Topping:

1/4 cup Gluten Free All Purpose Flour
2 cups extra thick rolled oats
1/2 pecans, ground in a blender
1/2 tsp cinnamon
1/4 tsp nutmeg
3 Tblsp Unrefined Organic Coconut Oil, at room temp
1 Tblsp 100% pure maple syrup
1/4 cup organic brown sugar

Directions:

1.) Wash, slice, and toss strawberries and rhubarb with maple syrup. Toss into a long Pyrex dish.

2.) In a bowl, combine crumble topping ingredients. It is best to make sure the coconut oil is at room temperature so that it is not entirely melted, but not completely solid. Crumble mixture will be dry but will stick together.

3.) Pour crumble mixture over rhubarb and strawberries in dish.

4.) Bake at 375 for 45 minutes.