Strawberry Rhubarb Crisp (SCD Friendly)
A grain-free, refined sugar-free fruit crisp that is SCD friendly. Sweet strawberries and tart rhubarb topped with a buttery almond flour and pecan topping that caramelizes beautifully in the oven.
Ingredients
Filling
- 2 cups rhubarb peeled if needed, roughly chopped into half-inch pieces
- 2 cups strawberries roughly chopped
- 1/3 cup honey
- 1 tbsp coconut flour
- 1 tbsp lemon juice
- 1/4 tsp ground ginger or 1 tsp freshly grated
- 1 tsp cinnamon
Topping
- 3/4 cup almond flour
- 1 tbsp coconut flour
- 1/8 tsp salt
- 1/4 cup honey
- 1/4 cup cold butter
- 1/2 cup pecans roughly chopped
- Cinnamon for sprinkling on top optional
Instructions
Filling
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Preheat oven to 350℉ / 180℃
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Add all filling ingredients to a large bowl and stir until fruit is evenly coated.
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Spoon filling evenly into 4 individual 8 oz ramekins or one 8x8 casserole dish.
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If using ramekins set them on a baking tray to make it easier to get them in and out of the oven
Topping
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Add almond flour, coconut flour, salt, and honey to a mixing bowl and stir until combined but still crumbly.
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Cut cold butter into cubes and work into the flour mixture using a pastry cutter or potato masher until incorporated.
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Stir in chopped pecans.
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Spread topping evenly over filling.
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Dust lightly with cinnamon
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Bake ramekins 35 to 40 minutes, or casserole dish 45 to 50 minutes, until filling is bubbling and topping is browned and crispy.
Recipe Notes
On peeling rhubarb: If the skin is thick and tough, peel it -- it will be more bitter and stay tough after baking. If it's young rhubarb with thin, lighter-colored skin, peeling may not be necessary. A good test is to slice off one end of the stalk -- if the skin starts to pull away easily on its own, go ahead and peel the whole stalk.
The topping won't be as crunchy as a traditional crisp made with flour, oats, and sugar, but the almond flour topping is quite pleasing. The light, nutty, buttery flavor blends perfectly with the fruit and the honey caramelizes to give the