Strawberry Rhubarb Crisp

FOR THE FILLING

• 4 cups diced strawberries

• 2 cups diced rhubarb

• ½ orange, zested and juiced

• 2 tbsp honey

• 2 tbsp tapioca starch/flour

• ½ tsp vanilla extract

For The Crisp Topping

• 3/4 cup rolled or quick-cooking oats

• 3/4 cup almond flour

• 3 tbsp coconut oil or butter

• 3 tbsp pure maple syrup or honey

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ¼ tsp salt Optional: yogurt, natural whip topping,

• New Potatoes

• Strawberries

• Rhubarb

• Apricots or ice cream for serving

Preheat the oven to 350 degrees F. Make the filling by combining strawberries, rhubarb, juice, zest, honey, tapioca starch, and vanilla. Stir to combine and pour into an 8”×8” (or 2 quart) baking dish. Make the topping by combining oats, almond flour, coconut oil, syrup, cinnamon, vanilla, and salt. Mix with two forks or a pastry blender until well combined. If after a few minutes your mixture is still a bit dry, you can add a little bit more coconut oil OR syrup. Crumble the topping over the fruit filling. Bake at 350 degrees for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Let cool before serving.