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Thursday, July 25, 2013

Strawberry-Rhubarb-Apple Crisp

My husband is a sucker for apple crisp and we love anything with rhubarb. I planted some rhubarb this year and had just enough to make this crisp. The fruit can easily be substituted for whatever you like: pears, peaches, any combination, etc. I’ve even added a pit of pineapple chunks to this to give it an extra flavor! This recipe is one of my go-to favorites because it is so easy and is such a good comfort food dessert.
Fruit Filling
2 cups of chopped fruit (we love strawberries, rhubarb and granny smith apples)
¼ to ½ cup of fruit juice or water (depending on how juicy you want it)
1 tsp cinnamon
1 Tbsp starch (corn or tapioca)
¼ cup maple syrup or honey
½ cup GF oats
¼ cup quinoa flakes (or omit – it just gives it a little extra texture)
¼ cup coconut flour
¼ cup GF all purpose flour (I like Bob’s Red Mill)
1 tsp cinnamon
½ tsp salt
¼ cup coconut oil
¼ cup brown sugar (or Stevia, or regular sugar)
·         Mix together the ingredients for the fruit filling.
·         Mix together the ingredients for the topping. It should resemble a course crumb texture.
·         Place topping mixture into a greased pie plate. Then sprinkle the crumb topping over the top of the fruit. Bake in a preheated oven at 350°F for 25 minutes or until bubbly and slightly brown on top.

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