Skoop Strawberry Rhubarb Crisp
I was looking for a Rhubarb Crisp that had "healthier" options, gave this recipe a shot and found it to be AMAZING! My husband even likes it.
For the filling
2 cups rhubarb, diced
2 cups strawberries, diced (or use raspberries to make it really sweet)
zest from one orange (or lemon)
1 teaspoon lemon juice
5 Tablespoons honey
a pinch of salt
1½ Tablespoons arrowroot powder
For the crumbles
½ cup chopped pecans (I've also used walnuts)
¾ cups almond flour
2 Tablespoons coconut flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup honey
4 Tablespoons coconut oil
One heaping scoop of B-Strong
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.
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.
** Baking times will vary depending on the temp of your oven.