Sheet Pan Strawberry Rhubarb Crisp | Natalie Cooks

Ingredients

• 1 ½ cups (228g) raw almonds
• 2 cups (230g) rolled oats
• 1 cup (110g) raw walnuts
• 8 tbsp (113g) butter, (melted)
• ¼ cup (80g) maple syrup
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 5 cups chopped or quartered strawberries ((about 24 oz)*)
• 4 cups thinly sliced rhubarb ((about 1.25 lbs)*)
• ¼ cup maple syrup**
• Zest and juice from 1 lemon ((about 3 tbsp juice))
• 1 tbsp tapioca starch ((or use arrowroot or cornstarch))
• Whipped cream,
• ***Got sour cream? Once you’ve whipped your cream, add a few scoops of sour cream and beat it again. It makes it ultra creamy and fluffy with a little tang. You can also do this with yogurt.