Chocolate Strawberry Apple Crisp

by Mary Jo Romano | Delicious Living

Everyone's favorite flavors combine in this delicious, allergen-free dessert. Get kids involved by letting them toss the filling and topping ingredients separately and then placing them in the pan.



Fruit Filling
2 organic Granny Smith apples (peeled, cored, and diced)
2 tablespoons natural cane sugar
2 tablespoons brown rice flour
1/2 teaspoon ground cinnamon
1 (10-ounce) bag frozen strawberries (thawed)
1 cup gluten-free rolled oats
1/3 cup brown rice flour
3 tablespoons organic canola oil
2 tablespoons natural cane sugar
1/2 teaspoon ground cinnamon
1/3 cup dairy-and-soy-free semisweet chocolate chips (such as Enjoy Life)


Preheat oven to 350*
Combine apples, sugar, flour, and cinnamon in a bowl. Gently fold in strawberries. Pour into 8x8-inch baking pan.
Combine oats, flour, oil, sugar, and cinnamon in a bowl. Sprinkle oat mixture evenly over strawberries. Sprinkle chocolate chips over top.
Bake for 35 minutes.

Nutrition Per Service:

217 cal
8g fat (4g mono, 2g poly, 2g sat)
0mg chol
3g protein
35g carb
4g fiber
1mg sodium