AIP Strawberry Rhubarb Crisp
1 lb. organic strawberries, hulled and sliced (about 3 cups)
1 lb. rhubarb stalks, cut into ½ inch slices
½ to ¾ cup coconut sugar or preferred granulated sweetener (I used monkfruit blend)
3 T. tapioca starch
2 T. lemon juice
1 t. vanilla extract
1 pouch Eat Gangster “Oatmeal Schmoatmeal” cookie mix
½ cup coconut oil
1/3 cup maple syrup
2 T. water
Preheat oven to 350 degrees.
In a large bowl, stir together the strawberries, rhubarb, sweetener, lemon juice, tapioca starch and vanilla extract until the fruit is evenly coated. Set aside while you make the topping.
In a medium bowl, stir together the cookie mix with the maple syrup, water and coconut oil taking note that you are actually doubling the amount of oil the package requires, so the dough will be much thinner.
Using a slotted spoon, transfer the fruit mixture into a 13x9 glass baking dish, making sure not to transfer too much liquid from the bowl. Place dollops of the cookie mix all over the top of the fruit mixture. Cover loosely with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for another 20-25 minutes until the topping is golden brown. Let sit for at least 15 minutes before serving.