Monday, July 2, 2012

Grain Free/Paleo Strawberry Rhubarb Crisp

I actually made this recipe about 4-6 weeks ago now but just kept forgetting to get it posted, hopefully strawberries are still in season in your area (they are in ours) and you are still able to enjoy some of this goodness.  My grown up sons really liked this one a lot, which means it gets a high rating (they are harder to please).  Please feel free to adjust he ratios of rhubarb and strawberries to what you like.   I hope you enjoy it as much as we do!

Grain Free/ "Paleo" Rhubarb Crisp

4-5 cups (or about 5 stalks) rhubarb
5-6 cups organic strawberries (halved or quartered, depending on size)
1 1/2 tsp. orange zest
1/4 cup honey
1 tsp vanilla

For the Crumble Top:
4 cups almond meal
1 1/2  cups finely chopped pecans
3 tsp. cinnamon
3 tsp. vanilla
2/3 cup butter or coconut oil ( I prefer butter)
1/4 cup maple syrup

Combine the first 5 ingredients in a large town and mix well.  Grease a 9x13 inch pan and preheat your oven to 350 degrees.   Pour fruit mixture into prepared pan.  Combine dry ingredients for crumble topping, mixing well, then add the wet ingredients and stir to combine.  Using your hands crumble the topping over the fruit and place in the oven.  I bake mine one rack lower than the middle of the oven so that the fruit get's done and the top doesn't over brown.  Bake for about 35 minutes or until the fruit is bubbly and the top is nicely browned and crisp.   
Serve warm with whipping cream or some homemade coconut milk ice cream.

Berries and rhubarb ready to get mixed up and go in the pan.

Rhubarb Crisp baked and ready to enjoy.
Plated and ready to enjoy!

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