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This Strawberry Rhubarb Crisp has gluten-free crumbly oat topping with a sweet and tangy filling.
- 2 cups rhubarb, diced
- 2 cups organic strawberries, diced
- 1 tsp. lemon zest (from 1 lemon)
- 1 Tablespoons lemon juice
- 5 Tablespoons coconut sugar
- A pinch of salt
- 2 Tablespoons tapioca flour
- 1¾ cups almond flour
- 2 Tablespoons coconut flour
- ½ cup gluten-free oats (optional)
- ¼ tsp. salt
- ¼ tsp. nutmeg
- ¼ cup coconut sugar
- ½ cup coconut oil, or butter solid at room temperature
- ¼ cup maple syrup
Preheat oven to 350°F. Lightly grease an 8x8” pan or 10” cast iron skillet with coconut oil. Set aside. In a large bowl, combine the rhubarb, strawberries, lemon zest, lemon juice, coconut sugar, salt, and tapioca flour. Stir to combine. Pour into the prepared pan.
In large bowl, combine the almond flour, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until it begins to clump together. Add the maple syrup and oats, tossing to combine until the mixture sticks together.
Top the fruit with the crumble mixture. Bake for 25-30 minutes or until bubbling and the top is lightly browned. Serve with coconut whipped cream or dairy-free ice cream.Recipes Home
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