Strawberry Rhubarb Crisp
Paleo, vegan and oh so delicious.
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.