Strawberry Rhubarb Crisp - and it's paleo.
Make Strawberry Rhubarb Crisp - and it's paleo. Bake a warm, grain-free crisp with tangy rhubarb and sweet strawberries.
Ingredients
- 2 cups rhubarb, diced
- 2 cups strawberries, diced
- zest from one orange (or lemon)
- 1 teaspoon lemon juice
- 5 Tablespoons honey
- a pinch of salt
- 1 1/2 Tablespoons arrowroot powder*
- 1/2 cup chopped pecans
- 3/4 cups almond flour
- 2 Tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup honey
- 4 Tablespoons coconut oil
Instructions
Step 1: Preheat and prepare the baking vessel
Preheat the oven to 350°F and lightly grease a round oven‑proof skillet or shallow casserole; a simple swipe of coconut oil in the pan will do. This initial step sets the cooking intention and keeps everything ready — the pan should be nearby on the white quartzite surface, clean and oiled so the filling won’t stick.
Step 2: Combine the fruit filling
In a large mixing bowl combine the diced rhubarb and strawberries with the orange zest, a teaspoon of lemon juice, five tablespoons of honey, a pinch of salt, and the arrowroot powder. Toss everything until the fruit pieces are evenly coated and the honey and arrowroot start to bind the juices — the mixture should look glossy and slightly thickened, with flecks of citrus zest visible against the ruby fruit.
Step 3: Make the paleo crumb topping and assemble
In a separate bowl mix the chopped pecans, almond flour, coconut flour, cinnamon and 1/4 teaspoon salt, then stir in 1/4 cup honey and cut in the coconut oil with a pastry cutter or your fingers until the mixture holds together in varied crumbs and clusters. Spoon the fruit filling into the greased round skillet, then crumble the topping evenly over the fruit so you can see both chunky pecan granules and finer almond‑flour crumbs coating the berries and rhubarb. Keep the pastry cutter or bowl nearby — this assembled skillet with the raw crumb top is the key visual milestone.
Step 4: Bake, rest, and plate
Slide the assembled skillet into the oven and bake about 25 minutes, watching for a golden, deeply toasted topping and bubbling fruit peeking from underneath. Remove from the oven, let rest a few minutes so the juices settle, then serve warm. Spoon generous portions onto pale green ceramic plates, scatter a few loose crumb clusters on top, and place a small spoon beside a plate to invite immediate eating. The final image captures the browned, crunchy topping, the glossy, syrupy fruit beneath, and the round baking skillet — porting the same vessel geometry from assembly to the plated scene.
Notes
- Use ripe but firm strawberries to avoid extra juice.
- Add an extra 1/2 tablespoon arrowroot if fruit seems very watery.
- Re-crisp the topping under a low broiler for a minute if it softens in storage.
- Swap pecans for walnuts and maple syrup for honey if desired.
- Freeze cooled crisp in a sealed container for up to 2 months.