This recipe was contributed by Kelsey Johnson, RD, LN, CDCES

*Top 8 Allergen Free*

Ingredients:

5 cups rhubarb, diced
1 1/2 cups blackberries
1/4 cup white sugar
1 Tablespoon cornstarch
2/3 cup 1:1 gluten free flour blend*
1/2 cup Kip's Maple Cinnamon Granola Cereal
1/3 cup brown sugar
1 tsp vanilla extract
1 Tablespoon dairy free butter alternative, cut into small pieces*
1 Tablespoon canola oil
3 Tablespoon water

‍
Preheat the oven to 375 degrees. Coat 9x9 square baking dish or similar shaped dish with cooking spray.

‍
Combine rhubarb, blackberries, white sugar, and cornstarch in a medium bowl. Toss to mix. Add to baking dish. Cover with aluminum foil and bake for 20 minutes.

‍
Meanwhile, in another medium bowl, mix flour blend, Kip's Granola, brown sugar, and vanilla extract with a fork. Add butter alternative and crumble with fork until well blended. Add oil and water and stir until combined.

‍
When the fruit mixture has baked for 20 minutes, sprinkle crumble topping evenly over fruit. Bake, uncovered, for 25-35 minutes or until the fruit is bubbly and tender and the topping is brown in color. Let cool for at least 10 minutes before serving, and enjoy!

Kip's is a great allergy friendly granola option packed with flavor, free from all top 8 allergens, and a perfect crunchy topping for this crumble or your favorite yogurt! 605 Dietitian approved!

To your best health,

Kelsey Johnson, RD, LN, CDCES

Consultant Dietitian

605 Dietitian, LLC

www.605dietitian.com

‍

*Note: this recipe is "free" from the 8 main allergens.  However, if you want to use all-purpose flour instead of the gluten free flour, just substitute.  Same goes for butter - this can easily replace the butter alternative.

‍

‍

‍