These sweet fruits make this simple strawberry rhubarb crumble a star of easy and quick desserts. Skip the pie dough and replace it with a low-carb delight.
Strawberry Rhubarb Crumble
Tart and sweet fruits make this simple dish a star of easy and quick desserts. Skip the pie dough and replace it with a low-carb crumble, but save the flavor!
Ingredients
Filling
- 1 lb ripe strawberries hulled, halved or quartered, depending on size
- 1 lb rhubarb washed, cut into half inch/1.25cm
- 1 TBSP lemon juice
- 2 TBSP Truvia Brown Sugar Blend
- 1 TBSP cornstarch
Crumble
- 4.95 oz old fashioned oats
- 2 TBSP tapioca flour
- 2 TBSP Truvia Brown Sugar Blend
- 2 TBSP coconut unsweetened desiccated
- ½ tsp ground ginger
- 2 oz coconut oil
Instructions
- Preheat the oven to 370 F, with fan.
- Make the filling: in a medium-sized pot cook all ingredients on low heat together for 5 minutes, until the fruits are tender.
- In a medium size bowl, mix all crumble ingredients by hand till well combined and in crumbs.
- Spoon the fruit into a 6-cup sized / 1.5L ovenproof dish.
- Sprinkle the crumble evenly over the fruit.
- Bake for 30 minutes or until golden and bubbly.
Notes
For even more Diet Delight recipes click here. To turn this low carb dessert into an easy on the go snack check out this link.
Thanks Hanna!
I am all about Quick and Healthy Recipes and this one is wonderful.
Thanks for your comment, Darlene. Happy to hear you liked my recipe. Hope your family will enjoy it as well.
Thanks for your comment, Darlene. It became my husband new favorite: he heats the leftovers up for breakfast! Not just dessert for dinner. You can use any fruit: peaches, apples, blueberries, raspberries, apples. And if you not watching sugar, you can replace the Truvia with regular, coconut sugar, or maple syrup.