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Strawberry Rhubarb Crisp

This Paleo Strawberry Rhubarb Crisp is the perfect sweet treat for the Spring! Sweet strawberries and tart rhubarb come together in this seasonal fruit crisp. Almond stands in for flour to make this dessert paleo. It's simple to make, and even easier to devour. Enjoy this Strawberry Rhubarb Crisp with some dairy free ice cream for a sweet treat!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Dessert, Paleo, Rhubarb, Strawberry
Servings: 4 servings

Ingredients

For the fruit:

  • 2 cups strawberries hulled and quartered
  • 2 cups rhubarb, chopped
  • 1/4 cup pure maple syrup
  • 1 lemon juiced
  • 1/2 tsp vanilla optional

For the crisp:

  • 1 cup almond meal, or finely ground almonds
  • 1/4 cup sliced almonds
  • 1/4 cup raw shredded coconut
  • 1/2 tsp cinnamon
  • 3 Tbsp Coconut Oil
  • 2 Tbsp pure maple syrup

Instructions

  • Preheat oven to 375 degrees. Spray a loaf pan with coconut oil.
  • In a medium bowl, mix strawberries, rhubarb, maple syrup, lemon juice, and vanilla. Pour in to loaf pan
  • In another bowl, mix almond meal, cinnamon, sliced almonds, and coconut. Add in maple syrup and coconut oil, toss to combine.
  • Top fruit with almond coconut mixture, place in oven. Bake for 30-40 minutes, until fruit is bubbly.
  • Remove from oven, allow to cool (slightly!), and serve! Ice cream not necessary (or Paleo), but encouraged.

Notes

-Feel free to swap out strawberries or rhubarb for your favorite fruit! Just be sure you're using 4 full cups of fruit.