GF Strawberry Rhubarb Crisp
One of my ALL-TIME favorite spring/early summer fruit combination is strawberries and rhubarb, the sweetness of the strawberries meshes deliciously with the tartness of the rhubarb. Usually they are ripe at about the same time, making it convenient to bake with them at the same time.
Most of the crisps, pies and cobblers are loaded with sugar and flour which a lot of people are unable to tolerate due to a chronic health diagnosis or like me you may simply want healthier alternatives that are nutrient dense. This dessert is definitely one of those options. Instead of all-purpose flour, I use a combination of almond and coconut flours with added ground flaxseed and almonds to add fiber and a good crunch to the texture. Adding cold whipped coconut cream makes this dessert even more appealing. This definitely turned out to be favorite dessert this year and I hope you enjoy it as much as I did! CHEERS TO A HAPPY & HEALTHY DAY!
GF STRAWBERRY RHUBARB CRISP
Ingredients
- INGREDIENTS FOR THE FILLING
- 2 Cups Rhubarb Chopped into small piece, see picture above
- 4 Cups Strawberries Fresh or Frozen, halved
- 2 tsp Vanilla
- 2 TBSP Sugar or Honey
- 3 TBSP Tapioca Starch
- INGREDIENTS FOR THE TOPPING
- 1/2 Cup Almond flour
- 1/4 Cup Coconut flour
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 TBSP Ground Flaxseeds
- 1/2 Cup Almonds
- 1/4 Cup Packed Brown Sugar or Coconut Sugar
- 1/2 Cup Coconut Butter Melted
Instructions
- Preheat oven to 350 degrees.
- Chop rhubarb into small sized pieces, layer into a 9 inch pie pan or 9 inch cake pan. Top with frozen or fresh strawberries. No need to grease the pan.
- Next sprinkle 2 tsp vanilla over the top. I don't mix the tapioca starch and sugar, I just sprinkle it evenly over the top of the strawberry and rhubarb.
- Mix melted coconut oil and brown sugar with a whisk. Combine both flours, baking soda, salt, flaxseeds, almonds and mix well using a food processor. Add flour mixture to the coconut/oil brown sugar mixture, mix till evenly combined.
- Spread the topping mixture evenly over the strawberries and rhubarb. Bake at 350 for 45 minutes. Pierce with fork to make sure that the rhubarb is soft and ready to eat. Allow to cool for approximately 15 minutes before serving.
- This dessert is delicious on it's own but also pairs well with vanilla ice cream or whipped coconut cream.