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Strawberry Rhubarb Crisp

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups fresh strawberries hulled and halved
  • 3 cups rhubarb cut into 1-inch pieces
  • 3/4 cup granulated monk fruit sweetener divided
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup cold butter cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Method
 

  1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
  2. In a large bowl, combine strawberries, rhubarb, 1/2 cup monk fruit sweetener, cornstarch, and vanilla extract. Toss gently to coat and transfer to the slow cooker.
  3. In a separate bowl, mix together almond flour, oats, remaining 1/4 cup monk fruit sweetener, cinnamon, nutmeg, and salt. Add cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle the crisp topping evenly over the fruit mixture in the slow cooker.
  5. Cover and cook on LOW for 4 hours, or until the fruit is bubbling and tender and the topping is golden brown around the edges.
  6. Turn off the slow cooker, remove the lid, and let the crisp cool for 15-20 minutes before serving warm.