It’s rhubarb season which makes me incredibly happy. There are memories attached to it…when we were younger, mom would give us fresh stalks of rhubarb to dip into bowls of sugar. I remember that first dip and bite and the full face pucker that made my cheeks hurt. The mixture of sweet and sour was the ticket. Today I still love the tart goodness of rhubarb tempered with a sweet addition.
The regular crisp recipe I’ve made for years is delicious but not so good for the belly. And I really wanted to dig in myself, so I did some experimenting to come up with a crisp that was healthier, but still tasted like a treat. Chopped pecans give that crunchy “nutty” factor while maple syrup and cinnamon add spicy flavour. I also think the combination of the two flours: almond & coconut give it great texture. This crisp came outta the oven smelling so-o good. Being pro-active, I grabbed myself a small fruit nappy bowl to keep my portion size in control. I’m wondering if the fact that I re-filled it twice mattered? I’m a sucker for rhubarb. Period.
Crisp is an easy dessert to feed a crowd too..and on short notice. It can be whipped up in no time…and it doesn’t have to look perfect. Rustic is the key:)
- 2½ cups chopped fresh rhubarb
- 2½ cups chopped fresh strawberries
- 3 tbsp maple syrup
- ¾ cup almond flour
- ¼ cup coconut flour
- 2 tsp cinnamon
- ¾ cup chopped pecans
- ¼ cup maple syrup
- ¼ coconut oil
- Mix rhubarb, strawberries and 3 tbsp maple syrup together and place in baking dish
- Stir together almond and coconut flours, cinnamon, pecans and maple syrup. Cut in coconut oil with pastry blender.
- Spoon overtop of the fruit mixture.
- Bake at 350 for 25 min or until topping becomes golden brown and fruit is bubbling.
