Strawberry Rhubarb Crisp (Crumble)

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Ingredients

1 pound strawberries (hulled and quartered, about 3 cups)
14 ounces rhubarb stalks (trimmed and sliced 1/2-inch thick, about 3 cups)
1/2 cup raw sugar (or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories)
1 tablespoon cornstarch (corn flour)
1 teaspoon pure vanilla extract
¾ cup rolled oats
⅓ cup plain flour (or all purpose flour, light spelt to almond flour are fine to use)
2 tablespoons finely shredded coconut
2 tablespoons honey
3 tablespoons reduced fat butter (melted, or melted coconut oil)
1 tablespoon light brown sugar (or coconut sugar)
1 pinch salt

As published by Cafe Delites.

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