Grain-Free Strawberry Rhubarb Crisp
Grain-Free, Gluten-Free, Nut-Free, Egg-Free
As warmer weather approaches, let us tell you why you shouldn’t skip this perfect recipe. Aside from the fact that strawberry and rhubarb are an irresistible combo — both sweet and tart — the addition of a crisp, buttery topping makes it the tastiest dessert! Make it à la mode with a scoop of your favorite vanilla ice cream on top!
Ingredients
Filling
- 3 cups strawberries, washed and quartered
- 2 cups rhubarb, washed and sliced thinly
- 3 Tablespoons tapioca flour
- ¼ cup maple sugar (or coconut sugar)
- 2 teaspoons orange juice
- 2 teaspoons orange zest
Crumble
- ⅔ cup Otto’s Naturals - Cassava Flour
- ¼ cup maple sugar (or coconut sugar)
- 6 Tablespoons cold butter, cubed
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium-sized bowl, combine all of the filling ingredients. Pour into an ungreased 8x8-inch glass baking pan.
- Add all of the crumble ingredients to a food processor and pulse until a coarse crumble forms. Sprinkle half of the crumble over the filling.
- Bake for about 20 minutes. Remove from the oven and add the remaining crumble. If desired, sprinkle on 2 Tablespoons of orange juice.
- Bake for 10-15 more minutes until the filling is juicy and bubbly. The crisp should be golden brown.
- Remove from the oven and serve warm or enjoy cold!
