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Strawberry-Rhubarb Crisp

Ingredients

coconut oil, for greasing the pan
• 2 pounds strawberries, stemmed and halved
• 1 pound rhubarb, cut into 1-inch pieces
• 1⁄4 cup coconut crystals or honey*
• 1⁄4 cup fresh orange juice
• 2 tablespoons arrowroot powder*
• 1 teaspoon vanilla extract

TOPPING
• 1⁄2 cup blanched almond flour
• 1 1⁄2 cups raw pecans
• 6 small dates, pitted
• 1 tablespoon coconut crystals or honey*
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon sea salt
• 2 tablespoons solid ghee or coconut oil
• 1⁄4 cup unsweetened shredded coconut
* For SCD, use honey and substitute coconut flour for the arrowroot powder.

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 2- to 3-quart baking dish with coconut oil.
  2. Place the strawberries, rhubarb, coconut crystals, orange juice, arrowroot powder, and vanilla in the baking dish and toss to combine.
  3. Make the topping: Combine the almond flour, pecans, dates, coconut crystals, cinnamon, and salt in a food processor. Pulse until the mixture resembles small gravel.
  4.  Add the ghee and pulse until the mixture starts to clump slightly.
  5. Stir in the shredded coconut, then spread the topping over the strawberry mixture.
  6. Bake for 40 to 50 minutes, until the sides are bubbling and the topping is golden.
  7. Allow the crisp to cool for 20 minutes before serving.

Notes

Make-ahead tip:
The crisp topping can be made in advance and stored in the refrigerator, tightly wrapped, for up to 5 days.
Tidbits:
When rhubarb is out of season, substitute an equal amount of peeled tart apples.

Keywords: breakfast, dessert, grain free, gluten free, paleo, danielle walker, against all grain, dairy free, scd friendly

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