Grain-Free Strawberry Rhubarb Crisp

This crisp topping is incredibly flavourful from the spices and the nuts, with a nice schlop of vanilla coconut milk ice cream you'll be in heaven! Serves 4-6.

Total Time

40min

4.0

3 Ratings

Author: Joyous Health

Servings:

Ingredients

Bottom

•

2 cups

Fresh Strawberries , roughly chopped

•

2 cups

Rhubarb , roughly chopped

•

4 Tbsp

Coconut Sugar

•

1 tsp

Ground Cinnamon

Topping

•

2 cups

Assorted Nuts

•

1 tsp

Ground Cinnamon

•

as needed

Ground Nutmeg

•

2 Tbsp

Coconut Sugar

•

2 Tbsp

Cold Butter

or Coconut Oil

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, combine Fresh Strawberries (2 cups) , Rhubarb (2 cups) , Coconut Sugar (4 Tbsp) , and Ground Cinnamon (1 tsp) .

In a separate bowl make the topping. Combine the Assorted Nuts (2 cups) , Ground Cinnamon (1 tsp) , Ground Nutmeg (as needed) , Coconut Sugar (2 Tbsp) , and Butter (2 Tbsp) .

Place the fruit mixture into a baking dish. I used a 6 or 7 inch white ceramic round dish. Evenly spread topping across fruit.

Bake for 30 to 35 minutes or until the rhubarb is fork tender. Just be careful you don't burn the nuts. If they look like they are getting too crispy, just cover the dish with tin foil.

It tastes lovely when it's all mixed together and you've added a dollop or schlop of ice cream. Enjoy!

Author's Notes

You can use whatever nuts you have on hand. I tossed three different kinds into my mini food processor and blitzed for 5-10 seconds. I just cut the butter into crumbly bits but don't worry about perfection here, it's going to melt and mix in to the crisp anyhow.

Nutrition Per Serving

CALORIES

600

FAT

41.3 g

PROTEIN

16.1 g

CARBS

49.0 g