Paleo Strawberry Rhubarb Crisp
Recipe GLPR131b96c9cfefc6
A naturally sweetened fruit crisp featuring tart rhubarb and sweet strawberries topped with a crunchy pecan and almond flour crust. This grain-free, dairy-free dessert is perfectly suited for paleo and primal diets. The warm spices and citrus brightness complement the fresh fruit beautifully.
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Ingredients
¾ cup almond flour
2 tablespoons coconut flour
1 teaspoon ground cinnamon
½ cup chopped pecans
4 tablespoons coconut oil
5 tablespoons honey
pinch pinch of salt
2 cups fresh strawberries, diced
2 cups fresh rhubarb, diced
1½ tablespoons arrowroot powder
1 teaspoon fresh lemon juice
1 zest from 1 orange
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the diced strawberries and rhubarb. Add the orange zest, lemon juice, honey, arrowroot powder, and a pinch of salt. Stir gently until all ingredients are evenly combined and the fruit is lightly coated. Set aside.
In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, and a pinch of salt.
Add the chopped pecans to the flour mixture and stir to combine.
Add the coconut oil and 5 tablespoons of honey to the flour-pecan mixture. Using your fingertips or a pastry cutter, work the ingredients together until the mixture resembles coarse crumbs and begins to hold together when squeezed lightly.
Lightly grease a 9-inch round or oval baking dish or cast-iron skillet with coconut oil. Spread the fruit filling evenly into the prepared dish.
Scatter the pecan-flour topping evenly over the fruit filling, breaking apart any larger clumps. Do not press down—allow the topping to remain loose and crumbly.
Bake for 25 minutes, checking at the 15-minute mark. The crisp is done when the topping is golden brown and the fruit filling is bubbling gently around the edges.
Remove from the oven and let cool for 5 minutes before serving. The filling will continue to set as it cools slightly.
