Paleo Rhubarb Plum Crisp
12 ingredients
Ingredients
- Topping:
- 2 Tbsp Coconut Oil, melted
- 1/2 cup Almond Flour/Meal
- 1/4 cup Ground Flax Seed
- 1/4 cup Almonds, sliced
- 1/4 cup Shredded Unsweetened Coconut
- 1 Tbsp Vanilla Extract
- 1 tsp. Cinnamon
- Dash of Sea Salt
- Filling:
- 2 cups chopped rhubarb
- 2 cups sliced plums [can substitute strawberries or cherries]
- 1/4 c. fresh orange juice
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 375°F.
- Toss all the topping ingredients together and set aside.
- For the filling, toss the rhubarb and plums with the honey, orange juice, and cinnamon in a large bowl, mixing well. Pour into a medium ceramic or glass casserole. Cover with ovenproof lid and bake for 30 minutes.
- Take out of the oven and crumble topping over the fruit. Bake for another 20 to 30 minutes, until bubbling and nicely browned on top. Let cool slightly. Serve with scoops of Paleo Coconut Ice Cream.
Notes
Topping adapted from icookfree.com (paleo apple crisp); filling from mynepenthebook.com (spring rhubarb crisp). The Paleo Coconut Ice Cream recipe is not included.