Serves 2
60 min
Strawberry-Rhubarb Crisp for Two
Recipe GLPRd21bb47e84e4f3
A warm, grain-free fruit crisp made with fresh strawberries and tart rhubarb, topped with a crunchy coconut-almond crumble. Sweetened naturally with yacon syrup and baked until the fruit is bubbling and the topping is golden brown. Perfect for two servings and entirely gluten-free.
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Ingredients
2 cups fresh strawberries, chopped
¾ cup fresh rhubarb, chopped
1 tablespoon arrowroot starch
1 teaspoon pure vanilla extract
1 tablespoon yacon syrup
½ cup blanched almond flour
½ cup unsweetened flaked coconut
3 tablespoons salted butter, softened
Directions
Preheat your oven to 350°F (175°C). In a small bowl, combine the chopped strawberries and rhubarb. Sprinkle the arrowroot starch over the fruit and mix gently to coat evenly. Stir in the vanilla extract and yacon syrup until well combined.
In another small bowl, whisk together the almond flour, flaked coconut, and any remaining arrowroot. Using a fork, cut the softened butter into the dry mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining. The mixture will be slightly moist.
Lightly butter two 8-ounce ramekins or small baking dishes. Divide the fruit mixture evenly between them, spreading it to the bottom of each ramekin.
Divide the coconut-almond topping evenly between the two ramekins, distributing it loosely over the fruit. Do not press down.
Place the ramekins into a larger baking dish with high sides to catch any overflow from the bubbling fruit juices. Bake for 45 minutes, or until the topping is lightly golden brown and the fruit mixture is visibly bubbling around the edges with thickened juices.
Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.
