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Strawberry Rhubarb Crisp (Paleo, Vegan)
Nothing says summer is here more than strawberry rhubarb crisp! This lightly sweet dish is perfect for dessert or even brunch! We recommend pairing it with a bright ginger kombucha.
Shredded coconut, almond flour and mineral rich coconut sugar make the perfect paleo, whole food, grain-free and nutrient dense strawberry rhubarb crisp topping!
Strawberries, while delicious, are on the top of the Environmental Working Group’s Dirty Dozen produce guide. This means conventionally grown strawberries have some of the highest residual pesticides. This exposure is especially problematic for pregnant women, nursing mamas, and little kiddos who may not be able to efficiently detox the chemicals.
To avoid pesticide exposure, invest in organic strawberries! Buying local is another great option, but be sure to ask your farmer about their pest management practices! Not all farms can afford big label certifications like “organic” but their practices may be just as safe!)
Strawberry Rhubarb Crisp
Equipment
- Foil
- 8x8 Glass Baking Dish
Ingredients
Fruit
- 1 lb strawberries
- 3 stalks rhubarb ends trimmed
- 2 tbsp coconut sugar
- 2 tbsp lemon juice
Topping
- 1 ½ cups finely shredded coconut unsweetened
- ½ cup almond flour
- ¼ cup coconut sugar
- 1 tsp cinnamon
- ¼ cup coconut oil or butter chilled!
Optional Toppings
- vanilla ice cream
- whipped coconut cream
Instructions
- Preheat the oven to 350°. Lightly grease an 8x8 glass baking dish.
- Prepare the fruit by hulling and quartering the strawberries. Slice rhubarb into ½ inch pieces.
- In a large bowl, toss strawberries and rhubarb with 2 tbls coconut sugar and lemon juice. Set aside.
- To make the crumble topping, combine coconut, almond flour, coconut sugar, and cinnamon in a medium bowl. Cut in cold butter or coconut oil and mix until a crumbly dough forms.
- Spoon strawberry rhubarb compote into glass baking dish. Be sure to pour in any liquid that may have formed.
- Crumble topping evenly over the strawberry rhubarb mixture.
- Cover loosely with foil and bake for 30-35 minutes until fruit is bubbling.
- Remove foil and cook for an additional 5-10 minutes to brown the top.
- Remove from oven and allow to cool for 10 minutes until serving.
- Top with vanilla ice cream or whipped cream of choice.
Tips!
- Serving this at brunch? You can make this up to 2 days ahead of time. To reheat, tent with foil and warm at 325 for 15 minutes.
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