Easy Strawberry Rhubarb Crisp Paleo Aip Vegan Recipes

GLUTEN-FREE STRAWBERRY RHUBARB CRISP

Steps:

• Heat the oven to 375°.
• Chill the palm shortening in the fridge until ready to use.
• In a large bowl, toss together the diced rhubarb and strawberries, honey and arrowroot/tapioca. Pour into an 2½-3 quart (9") baking dish or deep pie dish.
• In a medium bowl or stand mixer bowl, mix together the almond flour, coconut sugar and salt. Roughly chop or crumble by hand the sliced almonds and stir them into the dry ingredients.
• Add the chilled shortening to the dry mixture in small pieces. Using a stand mixer with the paddle attachment or a large bowl and pastry cutter, blend the shortening in until the mixture resembles coarse breadcrumbs or damp sand. (You can also use your fingers but it'll get messy.)
• Evenly distribute the topping over the fruit.
• Bake for 35-40 minutes, until the topping is brown and the juices are bubbling along the edges.
• Let the crisp rest for at least 20 minutes. The juices will be pretty runny. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature, topped with (dairy-free) vanilla ice cream, if desired.

STRAWBERRY RHUBARB CRISP (PALEO, AIP)

Steps:

• Preheat the oven to 350 F and lightly grease an 8×8″ baking dish
• Add the filling ingredients to the baking dish and toss to combine. Set aside.
• For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Add the coconut oil and maple syrup and stir until the crisp topping dough forms.
• Add the topping to the filling and use your hands or a spatula to evenly spread the crisp topping until it's covering all of the filling.
• Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
• Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.