Description

Blueberry, Strawberry, Rhubarb Crisp is a simple and delicious twist on the traditional strawberry rhubarb crisp.

Ingredients

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For filling:
2 cups strawberries, sliced
2 cups blueberries
2 cups rhubarb, cut into 1/2 inch slices
2 tablespoons whole wheat flour
2 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
For the topping:
1 1/2 cups old-fashioned rolled oats
1/3 cup wheat germ
3/4 teaspoon salt
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 cup pure maple syrup
1/4 cup coconut oil, melted (you can also use butter)

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Instructions

Preheat oven to 350 degrees.
In a large mixing bowl combine strawberries, rhubarb, and blueberries. Add the sugar, flour, salt, and vanilla. Gently mix the filling thoroughly and spoon into a pie dish or a 9×9 baking dish.
In a clean medium-sized bowl, mix together the oats, wheat germ, salt, cinnamon, maple syrup, and coconut oil. Evenly spread the topping over the fruit filling.
Place the crisp in center of the oven. Bake for 35 to 40 minutes, or until the topping is browned and crispy and the fruit filling is bubbly.
Allow to cool for 10 minutes. Serve warm with vanilla ice cream if desired.

Notes

You can use frozen fruit instead of fresh if fruit is not in season yet. Make sure the fruit is completely thawed and drained before use. I used a mixture of frozen blueberries and fresh blueberries to help keep cost to a minimum. The rest of my fruit was fresh.

Adapted from: Clean and Delicious