Strawberry Rhubarb Crisp (Paleo, AIP)
This strawberry rhubarb crisp screams summertime! It's packed with flavor and is a healthier paleo version a classic.
Ingredients
For the filing
- 3 cups strawberries sliced into quarters
- 2 cups rhubarb chopped
- 2 tbsp arrowroot starch
- 1 tbsp coconut sugar
- 2 tsp lemon juice
For the topping
- ¾ cup shredded coconut
- ⅓ cup tigernut flour
- ¼ cup arrowroot starch
- 2 tbsp coconut flour
- ¼ cup + 2 tbsp coconut oil melted
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350 F and lightly grease an 8x8" baking dish
- Add the filling ingredients to the baking dish and toss to combine. Set aside.
- For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Add the coconut oil and maple syrup and stir until the crisp topping dough forms.
- Add the topping to the filling and use your hands or a spatula to evenly spread the crisp topping until it's covering all of the filling.
- Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
- Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 33.8g | Protein: 2.6g | Fat: 19.3g | Fiber: 4.1g