Wednesday, June 10, 2015

Berry Rhubarb Maple Crisp


Another delicious way to eat more rhubarb!  Feel free to sub out any of the fruits below while keeping the same quantities.  The original recipe called for blackberries instead of blueberries, but I thought blueberries would be less tart.  The choice is yours.

There will be more than enough crisp topping for 6 6-oz ramekins.


Berry Rhubarb Maple Crisp
Adapted from the Paleo Slow Cooker by Arsy Vartanian
Serves 6

Filling
1 Tblsp coconut oil
2 cups diced rhubarb in 1/2" pieces
2 cups strawberries, cut in quarters
2 cups blueberries
2 Tblsp lemon juice
1 tsp cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping
2 Tblsp coconut oil, melted
1 cup almond flour
1/2 cup pecan pieces
Sea salt
1/2 tsp nutmeg
2 Tblsp maple syrup

Preheat the oven to 375 degrees.  Spray 6 ramekins with cooking spray.

Melt the coconut oil over medium heat in a heavy saucepan.  Add the rhubarb, strawberries, blueberries, lemon juice, cinnamon, ginger and syrup and cook until the fruit is tender but not liquefied.  Divide evenly into the ramekins.

In a medium bowl, combine all the topping ingredients and combine well.  The mixture should resemble coarse crumbles.  Top each ramekin with crumbles and bake for 15-20 minutes until the top is crisp and golden brown.  Let cool before serving.





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