Strawberry Rhubarb Protein Crisp

1 hour

SERVINGS:6

2	scoop BN Pure Pro
1 1/2	cups fresh strawberries, sliced
1 1/2	cups fresh rhubarb, chopped
1/4	cup stevia or sweetener of choice*
2	tbsp. lemon juice optional
1	cup rolled oats or almond flour
3/4	cup gluten-free baking flour or standard flour
1/4	cup brown sugar or coconut sugar
1/4	tsp. ground cinnamon
1/4	tsp. baking soda
6	tbsp. butter or ghee*

Method

Step 1
Preheat oven to 180C
Step 2
Add strawberries, rhubarb, sweetener, and lemon juice to a large bowl and toss to combine.
Step 3
Gradually sprinkle in your BN Pure Pro while mixing to prevent clumps. Don't worry if the mixture seems a little gummy; it won't be after cooking.
Step 4
In a separate bowl, combine remaining ingredients until crumble forms. Add 1-2 teaspoons of water if clumps seem too dry.
Step 5
Lightly coat a casserole dish with buttery spread or cooking spray.
Step 6
Cover the bottom of the dish with half the crumble mixture and press down evenly.
Step 7
Pour the rhubarb mixture over the top of the crumble base.
Step 8
Spread remaining crumble over the top.
Step 9
Bake for 40-45 minutes until golden brown and bubbly on top.
Step 10
Cool for 15-20 minutes before cutting into six equal pieces and serving. Leftovers will keep in the fridge in an airtight container for up to one week.