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Red, White, and Blueberry Crisp
2 cups of chopped rhubarb (roughly 6 stalks)
1 apple chopped
1 cup of strawberries chopped
juice from one lemon
2 tbsp date sugar (optional)
drizzle of honey (optional)
1 cups soaked nuts ( I used walnuts and cashews)
1 cup unsweetened coconut
3 tbsp coconut oil
1/4 tsp. ginger
1/2 tsp cinnamon
Chop up fruit and combine in a bowl with lemon, date sugar, and honey.
Drain nuts that have been soaking. Put drained nuts in a food processsor and pulse to chop slightly.
Add nuts to coconut, ginger, cinnamon, and melted coconut oil. Put berries in 8 X 8 baking dish or pie pan. Top with nut mixture and bake at 350 for 45 minutes.
