Strawberry Rhubarb Oatmeal-Spelt Crisp

Recipe

Dessert
Strawberry Rhubarb Oatmeal-Spelt Crisp

Primary Media

Dish of strawberry rhubarb topped with spelt and oatmeal

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5 out of 5 stars
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Recipe Data

5
Servings

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    2 c.sliced rhubarb
    2 c.quartered hulled strawberries
    ½ c.Hy-Vee sugar
    2 tbsp.quick tapioca
    2 tbsp.Hy-Vee orange juice
    c.spelt flour
    3 tbsp.packed Hy-Vee brown sugar
    ½ c.Hy-Vee old-fashioned oats
    tsp.sea salt
    ¼ tsp.Hy-Vee cinnamon
    3 tbsp.Hy-Vee unsalted butter, chilled

    Directions

    1. Combine rhubarb, strawberries, sugar, tapioca and orange juice in large bowl; stir until well- mixed. Set aside.
    2. For crisp topping, combine spelt, brown sugar, oats, salt and cinnamon in medium bowl. Cut in butter with pastry blender or two knives.
    3. Spray 5 individual bowls with cooking spray; spoon approximately 1/2 cup fruit mixture into each bowl. Spoon 1/4 cup crisp topping over top of strawberry mixture in each bowl.
    4. Bake at 350 degrees for 30 to 35 minutes or until fruit is tender. Serve warm or at room temperature.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 20mg
    • Sodium: 65mg
    • Total Carbohydrates: 52g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 80%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook.