Paleo Strawberry Rhubarb Crisp
Ingredients
The filling
-
2
cups
rhubarb, diced
-
2
cups
strawberries, diced
-
1
teaspoon
lemon juice
-
1
teaspoon
orange zest
-
5
Tablespoons
honey
-
a pinch of
salt
-
1 ½
Tablespoons
arrowroot powder
The crumbles
-
½
cup
chopped pecans
-
¾
cup
almond flour
-
2
Tablespoons
coconut flour
-
1
teaspoon
cinnamon
-
¼
teaspoon
salt
-
¼
cup
honey
-
4
Tablespoons
coconut oil
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine strawberries, rhubarb, orange zest, lemon juice, honey, salt, and arrowroot powder, and mix well.
- In a medium mixing bowl, mix pecans, almond flour, coconut flour, cinnamon, salt, and honey.
- Cut in the coconut oil until the mixture forms crumbs.
- Grease an oven-proof casserole or skillet and spoon in the fruit filling.
- Crumble the topping evenly over the fruit filling.
- Bake for 25 minutes, checking occasionally, until the topping is browned and the fruit is bubbling.
- Allow to cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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