Low Sugar Strawberry Rhubarb Crunch recipe

Low Sugar Strawberry Rhubarb Crunch


This Low Sugar Strawberry Rhubarb Crunch is a delicious dessert that’s perfect for anyone looking to cut back on sugar in their diet. With a crumbly topping and sweet-tart filling, it’s a crowd-pleaser that you’ll want to make again and again.

**Nutrition:**

– Calories: 173
– Fat: 6g
– Carbohydrates: 30g
– Fiber: 3g
– Protein: 3g

**Ingredients:**

For the filling:

– 2 cups sliced rhubarb
– 2 cups sliced strawberries
– 3 tablespoons cornstarch
– 1/3 cup granulated sweetener
– 1/4 cup water

For the topping:

– 1/4 cup unsweetened applesauce
– 1/4 cup coconut oil, melted
– 1/2 cup almond flour
– 1/2 cup rolled oats
– 1/3 cup granulated sweetener
– 1/2 teaspoon cinnamon

**Instructions:**

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine rhubarb, strawberries, cornstarch, sweetener, and water.

3. Spread the fruit mixture in an 8-inch square baking dish.

4. In another bowl, mix together applesauce and melted coconut oil.

5. Add almond flour, rolled oats, sweetener, and cinnamon and mix until crumbly.

6. Sprinkle the crumble over the fruit mixture.

7. Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbling.

8. Allow the Strawberry Rhubarb Crunch to cool for a few minutes before serving.

**Additional Notes:**

– This recipe makes 6 servings.
– This recipe is gluten-free, dairy-free, and vegan.
– This recipe is perfect for a summer treat or special occasion.
– You can add whipped cream or ice cream for an extra special treat
– Preparation Time: 15 minutes
– Cooking Time: 30-35 minutes
– Category: Dessert
– Cuisine: American

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