Healthy-ish Strawberry Rhubarb Crisp

I love a good fruit crisp recipe.  Yesterday I sat down and tried to make a lower calorie version of the beloved classic.  The following recipe is about 1400 calories for a 8″ square pan.  So about 230 calories a serving (estimating 1/6 of a pan as a serving, and honestly that is a pretty big serving).  To make this healthier version I basically cut down on sugar, butter, and flour.  I increased oatmeal and added almonds, which added some nice crunch and worked well with the strawberry filling.  

Filling: 

A cup or so of rhubarb, cut up

About a cup of stawberries, sliced 

3 T. cornstarch 

1/2 c. sugar

Lemon zest 

About a half cup water, add more if needed

Bring to a boil on the stove until the fruit is soft and the liquid is thick.  Pour into a 8″ baking dish. 

 

Crisp Topping: 

1/4 c. brown sugar

1/4 c. flour

4 tablespoons butter (half a stick) 

1/2-3/4 cup oatmeal

2 tablespoons almonds 

Put the butter, sugar, and flour into a food processor and pulse until the butter is blended.  Add in the flour and almonds.  Pulse a few times until everything is combined, but don’t over do it.  You want the oatmeal and almonds to maintain their shape.  Evenly drop the topping over the fruit filling.  

Bake in a 400 degree oven until the top is crispy and brown.  Around a half an hour.  

Advertisements

One thought on “Healthy-ish Strawberry Rhubarb Crisp

  1. I feel pretty strongly that all blog posts should include at least one photo of Lucy. For the record. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s