This strawberry rhubarb hemp crisp is made healthy using unrefined coconut sugar, oats, a dollop of greek yogurt and a hemp seed crumble! It’s every bit as delicious as the original but without the blood sugar crash!
Strawberry rhubarb crisp is summer to me. I LOOOVE it. Pie? No, thanks. I’m not a pastry person. But crisp? I will take that shit night and day, no questions asked. Extra vanilla ice cream, please.
Growing up my mom always made crisps. I think it was only ever apple or strawberry rhubarb…. I could be wrong. She might read this and tell me I’m very wrong but those are the only 2 I remember. Possibly because they’re pretty much one of my favorite desserts ever.
One of the things that’s changed over the years, however, is my ability to tolerate copious amounts of refined sugar. As a kid? No problemo. Now? Hello migraines, blood sugar roller coasters and generally feeling like garbage. Do I still eat refined sugar? Yes. I can totally tolerate it in smaller quantities and provided it’s superseded by a good dose of fats, fiber and protein, I’m good to go. I just don’t do it every single day.
However I do enjoy using alternate sweeteners when I’m looking for more of a ‘feel good’ dessert but only when I think they can be swapped without a compromise in taste and satisfaction.
This strawberry rhubarb hemp crisp is one of those successfully swapped desserts. The crumb is almost identical to my strawberry basil hemp crumb bars but I added an extra tablespoon of butter and 2 extra tablespoons of coconut sugar to the topping because I wanted it to be a littttlllleee more desserty but also because PMS.
I confess that I don’t love hemp seeds on their own. I think they taste bitter and grassy and I’m just not in to them. Have you tried those vegan hemp ‘cheese’ sauces? They’re not good. They do not taste like cheese sauce nor do they taste like anything I would ever actually want to eat. AKA I gagged. I don’t even want to try hemp milk. BUUUTTTT I do fully recognize their awesome health benefits and to be frank, they’re a lot cheaper than nuts.
I don’t eat things I don’t like because I think I have to. That sets me up for digestive distress (bloating, gassy, pain, fatigue) which means I’m not even getting the health benefits from it and really just has me reaching for something else immediately afterwards. So I hide them. I make them taste good so that I fully enjoy it and reap all the rewards.
Haaaay desserts with benefits!
I believe healthy eating should be about the addition of super nutritious things without sacrificing satisfaction. Satisfaction is HUGELY important to our health and well being. This means you don’t (and shouldn’t) have to cut back on the fat (think butter, coconut oil, nut butters, etc) or calories, or heaven forbid carbs, in order for something to be considered healthy.
Your body needs calories. A lot of them. Way more than I think most people realize. Eat delicious, satisfying and healthy foods. Eat your hemp crisp made with coconut sugar and all that juicy delicious local fruit, rolled oats, super nutritious hemp seeds, white or whole grain flour, real butter and hell, a huge ass scoop of vanilla ice cream on top. Eat it until you’re satisfied. Love every bite and soak up all those nutritious benefits.
Eat happy, friends!
- 1 C quick oats
- ¾ cup all purpose or white whole wheat flour
- ¼ tsp salt
- 10 TBSP coconut sugar
- 7 tbsp melted butter
- 2 tbsp plain greek yogurt (I use 5%)
- ½ C hemp seeds
- 1 pint fresh strawberries, chopped
- 2 medium stalks of rhubarb, diced
- Squeeze of lemon juice
- 1 TBSP chia seeds
- 3-5 TBSP coconut sugar*
- Preheat oven to 350F
- Combine all the dry ingredients for the crumb. Add the melted butter and greek yogurt and use a fork or your hands to gently stir until clumpy and no more dry flour remains.
- In a large enough baking dish to hold the rhbuarb and strawberries, toss the fruit with lemon juice, chia seeds and 3-5 tbsp of coconut sugar. I used 3 because I like my rhubarb to stay a bit tart but add more if you like it sweeter.
- Top fruit evenly with crumb and place on the center rack of the oven.
- Bake for 35 mins and use a knife or fork to test the rhubarb for doneness. If not soft enough and the crumb is already browned, cover loosely with foil and place back in the oven for 5-10 minutes longer or until rhubarb is soft.
- Allow to rest for 10-15 minutes before scooping in to bowls and serve with ice cream!
Very delicious ways to use leftovers: piled on top of oatmeal at breakfast or with greek yogurt.
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