Rhubarb and Strawberry Crisp
Ingredients
For the crumble mixture:
200g almond flour
6 tbsp Biona Pure Amber Maple Syrup
4 tbsp Biona Coconut Oil, melted
2 tsp vanilla extract
¼ tsp salt
For the strawberry rhubarb mixture:
350g sliced strawberries
200g sliced rhubarb
150g Biona Pure Amber Maple Syrup
1 tbsp cornflour
A scoop of plant-based coconut ice cream, for serving
Method
- Preheat the oven to 200°C/180°C fan and lightly grease a baking dish.
- In a medium bowl, combine all the crumble ingredients and mix until well combined.
- In another bowl, toss together the strawberries, rhubarb, maple syrup, and cornflour until evenly coated.
- In the greased baking dish, press half the crumble mixture into the bottom of the dish using the back of a spoon. Next, evenly distribute the strawberry rhubarb mixture onto the crumble, then sprinkle the remaining crumble mixture all over.
- Place the baking dish into the oven and bake for 30 minutes or until the top is golden brown.
- Once baked, let the crisp cool, then serve it alongside some coconut ice cream for the perfect summertime dessert.
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