Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp

2 cups rhubarb, diced

2 cup strawberries, diced

1 tsp lemon juice, and zest

3-4 Tbs honey, depending on how much you want the tartness of rhubarb masked

a pinch a salt

1 1/2 Tbs arrowroot powder

1 cup oats

1/2 cup almond flour

2 Tbs coconut flour

1/2 cup chopped pecans

1 tsp cinnamon

1/8 tsp salt

4 Tbs coconut oil or butter (I have used 2 tbs butter and 2 tbs applesauce, the top just doesn’t get as crispy), melted

4 Tbs maple syrup

Add rhubarb through arrowroot powder to pot and simmer for 10 minutes. (You can omit simmering on stove and bake just throw it right into the baking dish and bake for 40 minutes at 350)

Mix together remaining ingredients to make topping.

Add berry mixture to baking dish. Top with crumble. Bake at 375 for 30 minutes.

(You can omit simmering on stove just throw the berry mixture right into the baking dish , top with crumble, and bake for 40 minutes at 350F)

 

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