Strawberry Rhubarb Crisp
Servings: 6 bowls
Calories: 488kcal
This tangy, sweet crisp will make your day. Pop some vanilla AIP ice cream on top and you've got the perfect hot summer snack or light dessert. This crisp topping can be crumbled or shaped a bit more. It's decadent and so, so good.
Ingredients
For the Filling:
- 3 cups diced fresh rhubarb
- ½ cup water
- ½ cup honey or maple syrup
- 3 tablespoon coconut oil
- 1 tablespoon arrowroot starch
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 3 cups fresh strawberries quartered
For the Topping:
- ¾ cup shredded unsweetened coconut
- ⅓ cup tigernut flour
- ¼ cup arrowroot starch
- 1 tablespoon coconut flour
- ¼ teaspoon ground cinnamon
- 1 pinch sea salt
- ¼ cup coconut oil
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350℉.
- Pre-cook the rhubarb first. Place the rhubarb, water, honey, coconut oil, arrowroot, lemon juice and salt in a Dutch oven. Bake for 20 minutes.
- To the pre-cooked rhubarb, add the strawberries.
- To make the topping: In a large bowl, stir together the dry ingredients.
- Add wet ingredients and stir until a dough forms. Use your fingers to press or sprinkle the dough over the top of the filling. Bake uncovered for 45 minutes or until you see the topping has crisped and the filling is bubbly.
- Let cool before serving. Refrigerate leftovers.
Nutrition
Serving: 1bowl | Calories: 488kcal | Carbohydrates: 73g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 316mg | Fiber: 31g | Sugar: 35g | Vitamin A: 48IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 14mg