Gluten-Free Strawberry Rhubarb Crisp
This Gluten-Free Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries, topped with a pistachio crumble topping! This crisp is also vegan and refined sugar-free.
Ingredients
- 2 cups rhubarb diced
- 2 cups strawberries diced
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon lemon juice
- 5 tablespoons maple syrup
- ¼ teaspoon salt
- 2 tablespoons tapioca flour
For the crumble
- 1¾ cups 7 oz almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut sugar
- ½ cup coconut oil solid at room temperature
- ¼ cup maple syrup
- ¼ cup chopped pistachios or nut of choice
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8” pan or 10” cast iron skillet with coconut oil. Set aside.
- In a large bowl, combine the rhubarb, strawberries, lemon zest, lemon juice, maple syrup, salt, and tapioca flour. Stir to combine. Pour into the prepared pan.
- In large bowl, combine the almond flour, coconut flour, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture sticks together. Stir in pistachios.
- Top the fruit with the crumble mixture. Bake for 25-30 minutes or until bubbling and the top is lightly browned. Serve with coconut whipped cream!
