Spirit of Food: Strawberry Rhubarb Crisp
May 25, 2022
Makes 10-12 Servings
This crisp uses honey as a sweetener and nut flours instead of wheat flour. If you are on a dairy-free diet, you can use coconut oil instead of butter.
Ingredients for the Filling:
- 4 cups rhubarb, diced
- 3 cups strawberries, diced
- Zest from one lemon
- 2 teaspoon lemon juice
- 2/3 cup honey or maple syrup
- Pinch of salt
- 3 tablespoons arrowroot powder or corn starch
Ingredients for the Crumbles:
- 1 cup chopped pecans
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup honey
- 1/3 cup coconut oil, melted or 1/3 cup softened butter
Preheat the oven to 350F. Spray a 9″ x 13″ baking dish with non-stick cooking spray. 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, nut flours, cinnamon, salt and honey together in a medium mixing bowl. Stir in the melted coconut oil or cut in butter until the
mixture begins to form crumbs and is well coated. Spoon the fruit filling into the baking dish. Crumble the topping evenly over the fruit. Bake for 25 minutes, checklng occasionally.
When the topping is browned, and the fruit is bubbling, remove from oven and allow the crumble to cool for a few minutes before serving.