Strawberry Rhubarb Protein Crisp

1 hour



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*


  • 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.