A couple weeks ago, Grandma asked me for a rhubarb crisp recipe. I found one on the Internet, and while it was utterly delish (you did a great job Grandma!), it had a good bit of honey/maple syrup in it. So yesterday, in an attempt to use our overabundant rhubarb, I created this version, which has a higher strawberry-to-rhubarb ratio. I felt justified in decreasing the sweetener a good bit because of this and the results were sweet enough but not teeth curling, perfect in Mom’s and my opinion!
Paleo Strawberry Rhubarb Crisp
Recipe Type: Fruit Desserts
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- Filling:
- rhubarb – 4 cups chopped
- ripe strawberries – 2 cups sliced
- ground nutmeg – pinch
- maple syrup or honey – 5 tablespoons
- arrowroot starch – 2 tablespoons
- pure vanilla extract – 1-1/2 teaspoons
- Topping:
- blanched almond flour – 1/2 cup
- unsweetened coconut flakes – 1/2 cup
- walnuts – 1/2 cup
- whole raw almonds – 3/4 cup
- pure maple syrup – 2 tablespoons
- pure vanilla extract – 1 teaspoon
- ground cinnamon – 2 teaspoons
- nutmeg – pinch
- salt – dash
- coconut oil – 1 tablespoon, melted
- egg – 1 small
Instructions
- In a bowl, mix together all filling ingredients and place in a greased 8×8 baking dish. In a food processor, combine almond flour, walnuts, coconut and almonds and pulse until mixed and chopped. Then add in maple syrup, vanilla, cinnamon, nutmeg, salt and coconut oil and pulse until mixed well. Then add the egg and process until combined. It should be pretty sticky. Crumble the topping evenly over the filling and bake at 350 degrees F for 30 minutes, then cover with foil and bake 20 minutes more.
I’m definitely going to try this! I have some rhubarb I need to use. Thanks for this recipe!
Awesome! Let me know how you like it 🙂