Weight Watchers Strawberry Rhubarb Crisp

5 from 1 vote

A baked dessert with a fresh strawberry rhubarb filling and crispy oat topping.

Prep Time15

Cook Time45

Total Time1

Course: Baking, Dessert

Keyword: Baked Crisp, Strawberry Rhubarb Crisp

Servings: people

1 lb fresh strawberries rinsed, halved or quartered
1 lb fresh rhubarb rinsed and chopped
½ cup zero-calorie sweetener use a cup-for-cup sugar replacement like monk fruit powder
2.5 tbsp Cornstarch
1 tsp vanilla extract

1 cup quick oats
¾ cup all-purpose flour
⅓ cup zero-calorie sweetener use a cup-for-cup sugar replacement like monk fruit powder
¼ cup chopped slivered almonds
5 tbsp light butter substitute I used I Can't Believe It's Not Butter! Light
¾ tsp cinnamon
¾ tsp unsweetened cocoa powder

Preheat oven to 350°F. After prepping the fruit, place it in a large mixing bowl. Toss it with the dry ingredients to coat it, then add the vanilla extract. Allow it to sit while you make the oat topping so the cornstarch can hydrate.
To make the topping, melt the butter substitute. Separately, combine all of the dry ingredients and mix until thoroughly combined. Add the butter substitute and mix with your hands to form a crumbly mixture. Be careful not to over-mix because it will all clump together and no longer be crumbly.
Grease an 8 or 9-inch square baking dish. Transfer the fruit mixture to the baking dish, scattering the oat topping on top afterwards.
Bake the strawberry rhubarb crisp for 40 to 50 minutes or until done. The top will be a deep golden color, and the fruit will be bubbly. Don't pull it until the fruit is bubbly because you want it to properly thicken when it cools! Mine took 45 minutes of baking time.

4 WW points per serving