Strawberry Rhubarb Crisp - and it's paleo.
This paleo strawberry rhubarb crisp was a total hit with my husband who had no idea it was anything different than the original. Yummy!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 cups rhubarb, diced
- 2 cups strawberries, diced
- zest from one orange (or lemon)
- 1 teaspoon lemon juice
- 5 Tablespoons honey
- a pinch of salt
- 1 1/2 Tablespoons arrowroot powder*
- 1/2 cup chopped pecans
- 3/4 cups almond flour
- 2 Tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup honey
- 4 Tablespoons coconut oil
Steps
-
Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange zest, lemon juice, honey, salt, and arrowroot powder and mix well.
-
Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
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Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| rhubarb | 2 cups | - | - |
| strawberries | 2 cups | - | - |
| zest from one orange | - | - | - |
| lemon juice | 1 teaspoon | - | - |
| honey | 5 tablespoons | - | - |
| a pinch of salt | - | - | - |
| arrowroot powder* | 0.5 tablespoons | Rp 8.000/100g | Rp 4.000 |
| chopped pecans | 0.5 cup | - | - |
| almond flour | 0.75 cups | - | - |
| coconut flour | 2 tablespoons | - | - |
| cinnamon | 1 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
| honey | 0.25 cup | - | - |
| coconut oil | 4 tablespoons | - | - |
*Estimated market prices, may vary by region
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