Ingredients

The following ingredients have 4 Servings
  • 4 cups diced strawberries
  • 2 cups diced rhubarb
  • 2 tbsp orange juice
  • 2 tbsp honey
  • 2 tbsp tapioca flour (sometimes called tapioca starch)
  • 1/2 tsp vanilla extract
  • 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
  • 1 pinch salt

Instruction

  • Preheat the oven to 350 degrees F
  • Make the filling by combing strawberries, rhubarb, juice, honey, tapioca starch, and vanilla. Stir to combine and pour into an 8x8" (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.