Strawberry Rhubarb Crisp

INGREDIENTS ⭐️⭐️⭐️⭐️⭐️

– 1 pound strawberries hulled and quartered – 1 pound rhubarb cut into 1/2-inch dice (about 4 or 5 stalks) – 2 tablespoons all purpose flour – 1/3 cup honey – 1/2 orange zested and juiced – 1 tablespoon vanilla extract – 3/4 cup old-fashioned rolled oats – 2/3 cup white whole wheat flour or all purpose flour – 1/4 cup shredded sweetened coconut – 1/4 cup light brown sugar – 1 teaspoon cinnamon – 1/4 teaspoon kosher salt – 1/4 cup plain yogurt (I use non-fat Greek) – 1/4 cup cold unsalted butter

1

Toss the filling ingredients together.

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The filling!

2

Stir together the dry topping ingredients.

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Stir!

3

Add the Greek yogurt and butter and stir until the ingredients clump and form pea-sized pieces.

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Add!

4

Spread the topping mixture over the fruit.

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The topping!

5

Bake strawberry rhubarb crisp until the filling is bubbly at the edges and the top is golden. Let cool slightly then serve warm. ENJOY!

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Bake!

This easy strawberry rhubarb crisp with a coconut and oatmeal topping is the BEST healthy strawberry rhubarb recipe for spring and summer.