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Strawberry Rhubarb Crisp (Crumble)
Ingredients
  • subheading: FOR THE FILLING:
  • 500 g | 1 lb strawberries , hulled and quartered (about 3 cups)
  • 400 g | 14 oz rhubarb stalks , trimmed and sliced ½-inch thick (about 3 cups)
  • ½ cup raw or coconut sugar (or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories)
  • 1 tablespoon cornstarch (corn flour)
  • 1 teaspoon pure vanilla extract
  • subheading: FOR THE TOPPING:
  • ¾ cup rolled oats
  • ⅓ cup plain or all purpose flour (light spelt to almond flour are fine to use)
  • 2 tablespoons finely shredded coconut
  • 2 tablespoons honey
  • 3 tablespoons reduced fat butter , melted (or melted coconut oil)
  • 1 tablespoon light brown sugar (or coconut sugar)
  • pinch of salt
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