Paleo Raspberry Rhubarb Crisp

Mother’s Day is around the corner. We celebrated in New York two weekends ago with my family over brunch at Sunday In Brooklyn. The beet & mint mimosas were heavenly - I highly recommend!!

To celebrate this weekend, I’ve got a SUPER SIMPLE, fool-proof paleo crisp recipe that uses rhubarb, which is in season right now.

Being Celiac, I don’t tolerate oats well (even the gluten free kind), and let’s be real, what is a crumble without oats? Well, I thought nothing, until this paleo crumble experiment turned out ah-mazing!

It’s SO easy that you really can’t mess it up. Make sure to pin the recipe if you’re going to make it later.

This recipe is:

gluten free
grain free
dairy free
egg free
soy free
refined sugar free

Recipe

Prep Time:

Cook Time:

Total Time:

Serves:

Ingredients:

For the filling:

2 cups chopped rhubarb (coarse ends removed)
2 cups raspberries (I used frozen, but you could use fresh)
zest from one orange
1 TBSP lemon juice
1/4 cup honey
a pinch of salt
2 TBSP arrowroot powder

For the crumble:

½ cup pecans
¾ cups almond flour
2 TBSP coconut flour
1 tsp cinnamon
pinch of salt
¼ cup honey
4 TBSP coconut oil - room temp

Directions:

Preheat the oven to 350F.
Wash and remove the hard ends of the rhubarb.
Chop into small 1/2 to 1 inch pieces.
In a mixing bowl, combine the rhubarb, raspberries, orange zest, lemon juice, honey, salt & arrowroot powder. Mix well.
Then, in the food processor, place the pecans and pulse very lightly so that they are still chunky, but very small chunks.
Place the pecans in a separate bowl, and add the almond flour, coconut flour, cinnamon, salt, honey and coconut oil. Mix it with your hands - it will be chunky, but that's ok!
Place the fruit filling in an 8x8 or 9x9 round dish and top with the crumble.
Bake for 25 minutes.

Paleo Raspberry Rhubarb Crisp