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Strawberry Rhubarb Crisp (Paleo, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 5-6 servings 1x


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 crust

  • 3/4 cup shredded coconut
  • 1/3 cup tigernut flour
  • 1/4 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1/4 cup + 2 tbsp coconut oil, melted
  • 1/4 cup maple syrup


  1. Preheat the oven to 350 F and prepare an 8×8″ baking dish
  2. Add the filling ingredients to the baking dish and mix well to combine. Set aside.
  3. For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Stir in coconut oil and maple syrup.
  4. Use your hands to evenly spread out the crisp topping over the strawberry rhubarb filling.
  5. Bake in the oven for 35-45 minutes or until topping is crisped.
  6. Remove from the oven and allow to cool before serving by itself or with a compliant vanilla ice cream.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: desserts
  • Method: baked
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 295
  • Fat: 19.3g
  • Carbohydrates: 33.8g
  • Fiber: 4.1g
  • Protein: 2.6g

Keywords: strawberry rhubarb crisp