Strawberry and Orange Rhubarb Crumble
Bright and fruity flavors are bursting from this nutrient-dense, summer dessert!
Servings: 8 people
Calories: 184kcal
Ingredients
- 1 pound strawberries frozen is best but fresh can also be used
- 1 pound rhubarb fresh, cut into 1" pieces
- 1/4 cup brown sugar
- 2 tablespoon orange juice freshly squeezed
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
Topping
- 2 cups old fashioned rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 400 degrees Farenheit.
- Combine the strawberries and rhubarb in a 9x13 baking dish, then top with brown sugar, orange juice, vanilla, and cornstarch. Mix them well, then make sure to disperse in an even layer.
- Cook the fruit mixture for 25-30 minutes or until the fruit has softened but isn’t mushy.
- While the fruit mixture is cooking, make the topping by adding the oats, brown sugar, cinnamon, and salt in a bowl. Mix them together well, then add the melted coconut oil and toss until clumps form.
- Once the fruit mixture is done, top it with an even layer of the topping.
- Bake for another 20 minutes or until the fruit mixture is bubbling and the topping is golden.
- Let it cool and set for at least 10 minutes before serving, then enjoy!
Nutrition
Serving: 14.5 x 3.25" piece | Calories: 184kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 347mg | Fiber: 4g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 1mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7