Over the past two years, we've have hundreds of people doing the Eat Clean Body Lean online program otherwise known as 21 Days of clean eating and exercise. On the meal plan, there is a recipe for a gluten-free, dairy-free rhubarb crisp because even when you are eating clean, you should still have some sweetness in your life.
Last night I decided to mix up the recipe a bit based on what I had in my kitchen. The nice thing about crisp toppings for fruit is that you don't have to be precise with your measurements. Thank goodness for that because I am not a fan of measuring. However, I will do my very best to give you accurate measurements for this topping because it was soooooo lovely -- sweet, crunchy and the perfect topping for my organic rhubarb and apple.
It's up to you! Use fruit that's in season or if you don't have fresh, thaw 2 cups of frozen wild blueberries. Once thawed, toss them in a baking dish and top with the coconut crisp topping and bake for 30 minutes. Yes! It's that easy! Let cool slightly and enjoy with a dollop of coconut yogurt (since we are on the coconut theme). Serves 2-4. EnJOY!
What's your favourite topping for fruit crisp? Share below! I would love to hear other delicious and nutritious ideas.