Get ready to experience a mouthwatering explosion of flavors with this irresistible Paleo Strawberry Rhubarb Crisp! If you're craving a dessert that's not only incredibly delicious but also health-conscious, this recipe is your ultimate game-changer. Imagine the perfect balance of sweet strawberries, tangy rhubarb, and a crispy, nutty topping that will have you forgetting you're even eating a paleo-friendly treat. Whether you're a strict paleo follower or just someone who loves amazing desserts, this crisp is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup coconut oil
- 1/4 cup chopped nuts
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking dish by lightly greasing it with coconut oil.
- In a medium mixing bowl, combine chopped strawberries and rhubarb. Drizzle honey and vanilla extract over the fruit, gently tossing to coat evenly. Spread the fruit mixture into the prepared baking dish.
- In a separate bowl, mix almond flour, chopped nuts, and salt. Melt the coconut oil and pour it over the dry ingredients. Stir until the mixture becomes crumbly and well combined.
- Sprinkle the almond flour and nut topping evenly over the fruit mixture, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Remove from the oven and let the crisp cool for 10-15 minutes to allow the filling to set.
- Serve warm, optionally topped with coconut cream or paleo-friendly vanilla ice cream.
Tips
- Choose Fresh Ingredients: For the most vibrant flavor, select ripe, in-season strawberries and crisp rhubarb. The fresher the produce, the more delicious your crisp will be!
- Coconut Oil Pro Tip: When melting coconut oil, do it gently to preserve its nutrients. Use a double boiler or microwave in short 10-second bursts.
- Nut Selection Matters: Experiment with different nuts like almonds, pecans, or walnuts to customize the topping's flavor and texture.
- Even Baking Trick: To ensure uniform cooking, chop your strawberries and rhubarb into similar-sized pieces.
- Make-Ahead Magic: You can prepare the fruit mixture and topping separately ahead of time and assemble just before baking for a quick dessert.
- Serving Suggestion: Let the crisp cool slightly to allow the filling to set, which prevents a runny texture and enhances the overall eating experience.
- Storage Tip: Store any leftovers in the refrigerator and gently reheat in the oven to maintain the crisp's texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 4g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 0mg
