Allergy-friendly / AIP Strawberry Rhubarb Crumble for Two!

 

Strawberry Rhubarb Crumble for Two!

Prep Time: 30 min

Cook Time: 55 min

Total Time: 1 hr 25 min

Yield: 9-12 servings

Ingredients

  • 1 lb strawberries, hulled and sliced
  • 1 lb rhubarb, cut into ½” inch slices
  • ½ cup coconut sugar
  • 2 tbsp tapioca starch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

For the topping

  • 1 pouch Eat G.A.N.G.S.T.E.R. Oatmeal Schmoatmeal Cookie Mix
  • ½ cup coconut oil
  • 1/3 cup maple syrup
  • 2 tsp water

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together strawberries, rhubarb, coconut sugar, tapioca starch, lemon juice, and vanilla extract.
  3. In a separate bowl, stir together ingredients for the topping.
  4. Using a slotted spoon, transfer the fruit mixture into a 13x9 baking pan. Place dollops of the cookie mix over the fruit mixture.
  5. Bake for 45-55 minutes or bubbly and golden brown.