Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp

Prep time: 20 minutes

Cook time: 30 minutes

Serving size: 10 Servings

Difficulty: Medium

Made with juicy strawberries and tangy rhubarb, this sweet treat is going to be your new go-to dessert. 



4 cups strawberries, halved

2 cups rhubarb, diced (or strawberries if out of season)

3 Tbsp coconut sugar

1 Tbsp lemon juice

1 tsp vanilla extract

2 Tbsp tapioca flour


2 cups Purely Elizabeth Oatmeal Raisin Cookie Granola, blended

1 cup Purely Elizabeth Original Oatmeal

1/4 cup coconut sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup coconut oil, melted

2 Tbsp maple syrup


  1. Preheat the oven to 375 F and prepare a 9x13 dish with non-stick spray.
  2. Toss the fruit with coconut sugar, lemon juice, vanilla and tapioca flour and then add to the bottom of the dish.
  3. Combine the blended granola, oatmeal, coconut sugar, salt and cinnamon together. Stir in the melted coconut oil and maple syrup.
  4. Top the fruit with crumble and bake for 15 minutes.
  5. Cover with tinfoil and bake an additional 15-25 minutes and the fruit is tender and juices have released.
  6. Serve warm with ice cream if desired.
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