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Strawberry Rhubarb Crisp

Servings: 8

Ingredients

  • Filling:
  • 1 lb fresh rhubarb sliced into 1-inch pieces
  • 1 lb fresh strawberries hulled and sliced
  • 1/4 cup freshly squeezed orange juice
  • 2 tsps pure vanilla extract
  • 1/4 cup GF flour or Arrowroot powder
  • 1/2 cup raw honey or pure maple syrup
  • Crumb Topping:
  • 1 cup almond flour
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup finely chopped walnuts
  • 2 Tbsps fresh orange zest
  • a pinch of sea salt
  • 1 tsp vanilla extract
  • 1/4 cup raw honey or pure maple syrup
  • 2 Tbsps melted organic unrefined coconut oil or melted grass-fed butter
  • To serve: a dollop of frozen yogurt coconut yogurt, whipped coconut cream, or pure vanilla bean ice cream

Instructions

  • Preheat your oven to 350 degrees f.
  • Grease very lightly a round 10-inch diameter baking dish. You can use a light mist of olive oil cooking spray, or a light coating of grass-fed butter or coconut oil.
  • In a large bowl, combine all of your ingredients for the filling.
  • Transfer filling to your prepared baking dish.
  • Bake in the preheated oven for 15 minutes.
  • In a second bowl, add all of your crumb topping ingredients and stir really well to combine.
  • Carefully remove your baking dish from the oven and crumble this crumb topping mixture evenly over the top of your rhubarb-strawberry mixture.
  • Return to the oven and continue to bake at 350 degrees f for 15-20 minutes or just until nicely golden-brown and crisp on top.
  • Serve your hot strawberry rhubarb crisp with a dollop of frozen frozen yogurt or ice cream of your choice and enjoy!