Paleo Strawberry Rhubarb Crisp (vegan, AIP, nut-free)

Vegan and paleo strawberry rhubarb crisp that’s maple-sweetened, nut-free and also AIP-friendly. Can also be made with other types of fruit!

So this recipe is a bit different than my usual paleo almond + coconut flour based treats! I have a paleo vegan apple crisp that uses that combination, in case you’d like to use that topping for this strawberry rhubarb filling.

I also posted this gluten-free vegan strawberry rhubarb crumble a while back. If you can eat oats, you’ll probably want to make that version (unless you feel like experimenting with new flours)!

Paleo Strawberry Rhubarb Crisp

I used two flours in this recipe I’ve never used before on the blog: Bob’s Red Mill arrowroot starch / flour and Otto’s cassava flour. I’ve heard that cassava flour varies wildly from brand to brand so I really recommend you use Otto’s for this recipe.

I’m still on a very strict diet and there’s not much I can eat. This strawberry crisp is one of the few treats I’ve posted that I’ve actually been able to eat since October!

I’m doing a diet called AIP and sugar should really be eaten in moderation. So there’s very little sweetener (maple syrup) in the topping. It’s kind of boring, even.

Paleo Strawberry Rhubarb Crisp

But in combination with the fruit, it’s perfect! If you prefer, you can use honey for a non-vegan version. I think it’s a bit sweeter that way.

There’s 2/3 cup of maple syrup in the filling but it was surprisingly not very sweet – at least not when you use rhubarb and lousy frozen strawberries like I used!

I’ve made this crisp with a few different combinations of fruit. Every time, the sauce came out a little differently, but I guess that’s to be expected when the liquid content varies so much from fruit to fruit.

It’s also great with frozen fruit! I needed to make space in the freezer this morning so I gathered all the almost empty boxes of fruit and made this crisp again.

Paleo Strawberry Rhubarb Crisp

Don’t be tempted to eat it straight from the oven! When you take it out and while it’s still warm, the sauce will almost be water-thin.

If you’re like me and want to eat some then, anyway, then just know that it may mess up whatever’s left over.

It’s hard to explain but when you dig in, it’s like all the liquid comes rushing out from the whole crisp and pools together in the place where you dug your bite out. Then the fruit part turns out dry. And gloopy. It’s weird. Just don’t do it. ;)

Paleo Strawberry Rhubarb Crisp (vegan, grain-free, gluten-free, dairy-free)

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Rated 5.0 by 2 readers
Paleo Strawberry Rhubarb Crisp (vegan, AIP, nut-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6 servings

Ingredients

    For the topping:

  • 2/3 cup (56 grams) unsweetened shredded coconut
  • 1/3 cup (46 grams) Otto’s cassava flour1
  • 1/4 cup (34 grams) arrowroot starch / flour2
  • 2 1/2 tablespoons (20 grams) coconut flour3
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unrefined coconut oil, melted
  • 1/4 cup (60 milliliters) maple syrup (honey works for a non-vegan version but the result is a little sweeter, but not too sweet)
  • 1 teaspoon vanilla extract
  • For the filling:

  • 2 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons arrowroot flour2
  • 2/3 cup (158 milliliters) maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 cups (445 grams) rhubarb, cut into 1/2" pieces
  • 4 cups (572 grams) hulled strawberries, cut into 1/2" chunks

Directions

  1. Move the oven rack to the bottom position in the oven. Preheat the oven to 350 °F (175 °C) and get out an 8"x8"x2.5" (or larger) baking dish (with or something similarly sized. It should be big enough to hold about 9 cups.
  2. Prepare the topping. Mix together the dry ingredients in a medium bowl and then pour the oil, maple and vanilla on top. Stir until well combined. It will be VERY liquid at the beginning but will quickly firm up and by the time the filling is ready, it'll be as firm as a wheat-based crumble topping.
  3. In a large mixing bowl, stir together everything except for the fruit. It may be a little lumpy and that's okay. Stir in the fruit and coat in the liquid mixture.
  4. Pour the fruit onto the bottom of the ungreased pan and top with the topping. Pat the topping down a bit to make there that there aren't any pointy bits (if any little bits are sticking out a lot more than the others, they'll burn). If you think there's any chance of the fruit bubbling over, place the baking dish on a baking sheet before putting in the oven.
  5. Bake for 40-45 minutes or until the filling is bubbly around the edges.
  6. Let cool for at least 2 hours. The sauce will thicken during this time. If you eat it hot from the oven, the sauce will be very watery and later on, the leftover fruit part of the crumble will be gloopy rather than the saucy.
  7. Store at room temperature for 1 day or refrigerate for up to 3.

Notes

  1. I don't recommend using a different brand as they vary so much. I also don't know of a sub that would work.
  2. I haven't tried tapioca in place of the arrowroot so I have no idea if it'd work. I'm also not sure of other subs as I haven't tried them.
  3. There's no sub for the coconut flour.
  4. I haven't tried tapioca in place of the arrowroot so I have no idea if it'd work. I'm also not sure of other subs as I haven't tried them.

Recipe by  | www.texanerin.com

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9 comments on “Paleo Strawberry Rhubarb Crisp (vegan, AIP, nut-free)” — Add one!

  • Jennifer W.
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    says
    June 17, 2017 @ 5:06 am

    This is a fantastic recipe! We have had it twice now. I think I’ll try the green banana flour next time. I’ve never heard of it either but cassava sometimes bothers me. Thank you!

    Reply
    • Erin replies to Jennifer W.
      June 18, 2017 @ 10:15 am

      I hope that banana flour will work well! I’d love to hear how it comes out. :) And I’m so happy you liked the recipe! Thanks a bunch for your feedback.

      Reply
  • Betsy says
    May 23, 2017 @ 4:25 am

    Thank you. This is just what I was looking for. Since I don’t tolerate fodmaps I substituted green banana flour for the cassava. I also accidentally used tapioca instead of arrowroot, but it still came out very well. 😍

    Reply
    • Erin replies to Betsy
      May 26, 2017 @ 2:16 pm

      Wow! That’s great that the green banana flour worked out well. :) Never even heard of that! Thanks for the tip and for your feedback. :) I’m so happy you liked it!

      Reply
  • Brandy | Nutmeg Nanny says
    May 3, 2017 @ 10:56 pm

    Rhubarb is SO underrated! Those flavors together have my mouth watering!

    Reply
  • Janey kurylyk says
    April 28, 2017 @ 6:10 pm

    Can’t get some of this products in saskachewan canada can u please maybe put a subacute in place for products

    Reply
    • Erin replies to Janey kurylyk
      April 28, 2017 @ 6:46 pm

      Hello! There are sub notes for each type of flour at the bottom of the recipe.

      Reply
  • Charlotte Moore
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    says
    April 28, 2017 @ 8:57 am

    It reminds me a little of dump cake. It looks tasty.

    Reply
    • Erin replies to Charlotte Moore
      April 28, 2017 @ 6:47 pm

      The name dump cake always makes me laugh. What an awful name. :D

      Reply

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