Cinnamon Rhubarb Crisp

Cinnamon Rhubarb Crisp
This trigger-free recipe was adapted from James Rouse, ND
8 SERVINGS

Topping
1/2 cup whole-wheat flour
1/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
4 tablespoons unsalted butter, melted

Filling
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 baking apple (such as Granny Smith or Braeburn), peeled and thinly sliced
1 cup fresh or frozen and thawed strawberries, sliced
3 tablespoons honey or agave nectar
2 teaspoons whole-wheat flour
1/2 teaspoon vanilla extract

1. Preheat oven to 400 degrees. Mix filling ingredients in a bowl, tossing thoroughly. Add filling to an 8x8-inch glass or ceramic baking dish.
2. In a bowl, stir together the topping ingredients until mixture clumps. Spread topping evenly over the fruit filling in the baking dish.
3. Bake for 30 to 35 minutes, or until the topping is crisp and the fruit tender. To keep top from browning too much, cover it with foil after around 20 minutes.
4. Let cool 20 minutes, and serve plain or with non-dairy ice cream.

Nutrition information per serving: Calories 192; Protein 3.6 g; Carbohydrates 28 g; Total Fat 8.2 g; Saturated Fat 0.7 g; Cholesterol 0 g; Sodium 1.8 mg; Fiber 3.3 g