Strawberry Rhubarb Crumble

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 cups strawberries (havled or quartered depending on size)

2 cups chopped rhubarb

1/2 cup + 1/4 cup honey or agave nectar, divided

1/2 cup flour (For gluten-free, Meghan recommends brown rice flour, quinoa flour or coconut flour or a mix of all three)

1/2 cup rolled oats (Be sure to use certified gluten-free oats for gluten-free. We haven't trialed it yet, but quinoa flakes may work in a pinch)

1/3 cup slivered almonds (can sub more oats for nut-free)

1/4 cup evaporated cane juice (sucanat), coconut sugar, or brown sugar (Meghan uses sucanat)

3/4 tsp ground cinnamon

1/2 tsp ground allspice

1/4- 1/3 cup cold pressed, virgin coconut oil (if coconut is a concern or allergen, can sub palm oil)

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