Paleo Rhubarb Crisp Recipe
- Prep time: 15 Minutes
- Cook time: 30 Minutes
- Total time: 45 Minutes
- Serves: 6
Ingredients
- 7 apples
- 5 rhubarb stems
- 1 tsp cinnamon, ground
- 1 tsp lemon juice
For the topping
- 1 cup almond flour
- 2 Tbsp coconut flour
- ¼ cup honey
- 1 tsp cinnamon, ground
- 4 Tbsp coconut oil
- Nuts if you prefer an extra crunch
Instructions
- Preheat an oven to 180°C (350°F).
- Chop the apple into large chunks and place into a saucepan.
- Chop the rhubarb into 5cm (2 in) pieces and place on top of the apples.
- Add the lemon juice and cinnamon.
- Place the pot on the stove and cook for 10-15 minutes or until the apple has softened.
- Meanwhile prepare the crumble by placing all the topping ingredients in a bowl (Almond flour, coconut flour, honey, cinnamon, coconut oil).
- Using your fingers, mix the ingredients until it resembles a crumbly mix.
- Place the apple and rhubarb mixture into a greased 8×8 deep baking dish.
- Now add the topping on the top of the apple mix.
- Place in the preheated oven and cook for about 15-20 minutes or until golden brown on top.
- Serve & Enjoy.
Recipe Tips
- As mentioned in the ingredient list, I suggest that you add nuts for a bit of extra crunch. Try adding nuts such as macadamias, almonds, hazelnuts and almost any other nut except peanuts.
- Since the apple and rhubarb is already cooked, the only reason you need to bake this in the oven is for the topping. If you prefer a more chunky filling, then I suggest cooking the apple for a bit less in the pot.
- If you find the topping mixture is too wet simply add some more of the dry ingredients. Alternatively, if the mixture is too dry try adding some more coconut oil.
- This Paleo rhubarb crisp goes excellent with some coconut custard. If you have the time, I highly recommend trying it out.