Saturday, May 28, 2011

Strawberry Rhubarb Crisp

Another wheat free, paleo friendly treat!

Serves 6 to 8

3 cups rhubarb, thinly sliced
2 cups strawberries, thinly sliced
1 tablespoon lemon juice
1 teaspoon cinnamon
2 tablespoons honey

1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup pecans, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons coconut oil, melted

Preheat oven to 350 F. Lightly grease a medium cake pan.

Combine the rhubarb, strawberries, lemon juice, cinnamon and honey in the bottom of the cake pan.

In a bowl, add the remaining ingredients and mix to combine. Crumble mixture on top of the fruit.

Bake for 45 minutes.

Serve warm! Enjoy!



  1. That sure looks great, where do you get your almond flour and coconut oil?

  2. From Community Foods on 10 th Ave

  3. I totally loved this recipe! I’ve been trying to figure out ways to incorporate the crumble into other recipes. Next time I make this recipe, which happens to be tonight, I think I am going to add about a 1 cup of chopped up apples, and only add 2 cups of the rhubarb.


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