Rhubarb Raspberry Crisp with Crunchy Pecan Crumble - Paleo
This Rhubarb Raspberry Crisp with Crunchy Pecan Topping is a crisp to celebrate spring time! Grain-free and dairy-free, it's suitable for paleo, gluten-free and vegetarian diets.
3tablespoonarrowroot powderor cornstarch, if not on a paleo diet
½cuphoney
Crunchy Pecan Crumble
2cupspecans,chopped
1cupalmond flour
½cupshredded coconut
⅓ - ½cupcoconut palm sugar,or brown sugar
⅔cupcoconut oil,melted
Instructions
Heat oven to 375°F.
In a large bowl, combine chopped rhubarb, raspberries, arrowroot powder or cornstarch and honey.
Chop pecans and transfer to a medium bowl, Combine with almond flour, coconut and coconut palm sugar and toss with melted coconut oil until mixture begins to stick together and is crumbly.
Fill ½ cup Mason jars to within ¾ inch of the top, then press the Crunchy Pecan Crumble on top of each.
Place jars on a baking sheet and bake at 375°F for 22- 25 minutes or until fruit is bubbling and crumble topping is lightly browned.
Remove and let cool before serving. Top with ice cream if desired, but it's delicious without it, too.