Easy Strawberry Rhubarb Crisp (Paleo, AIP, Vegan)
 
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Cook time
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A delicious strawberry and rhubarb crumble that comes together so easily!
Author:
Serves: 8
RecipeIngredients
For the filling:
  • 4 cups Strawberries,sliced
  • 2 cups, Rhubarb cut into ½ inches
  • 2 tbsp arrowroot flour(starch)
  • 1 tsp vanilla extract (use alcohol free for AIP)
  • 1 tbsp maple syrup (I always use less sweetener, you can use more if you like)
  • 2 tbsp lemon juice
  • ¼ tsp sea salt
For the Crumble/crisp topping:
  • ¼ cup plus 2 tbsp cassava flour
  • ¼ cup plus 2 tbsp coconut flour
  • 2 tbsp arrowroot flour
  • ½ cup shredded coconut
  • ½ cup coconut oil (melted)
  • 2 tbsp maple syrup
  • ¼ tsp sea salt
  • 1 tsp vanilla extract (use alcohol free for AIP)
RecipeInstructions
  1. Pre heat oven to 350 F.
  2. Take a 8 inch or 9 inch dia round pie dish. Add all the filling ingredients to a mixing bowl and mix lightly using a spoon to make sure the arrow starch is uniformly distributed. Dump all the filling into the pie dish.
  3. Take another dry mixing bowl and add all the crumble topping ingredients. Stir using a fork to mix. The mixture should be wet but crumbly. If its too wet add a bit more shredded coconut. Now using your hands, crumble the topping onto the pie dish over the filling in order to cover the entire filling.
  4. Place dish in the oven and bake for about 20-22 mins or until the crust turns golden brown and crisp.
  5. Serve crisp warm!
Recipe by Cook2Nourish at https://cook2nourish.com/2019/06/easy-strawberry-rhubarb-crisp-paleo-aip-vegan.html