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Strawberry Rhubarb Crisp (Paleo, AIP)

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


This strawberry rhubarb crisp screams summertime! It’s packed with flavor and is a healthier paleo version a classic.


Units Scale

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

  • 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 lightly grease an 8×8″ baking dish
  2. Add the filling ingredients to the baking dish and toss to combine. Set aside.
  3. 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.
  4. 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.
  5. Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
  6. Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.


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

  • Prep Time: 15
  • Cook Time: 35
  • 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