I’ve finally done it: after many, many attempts at making this dessert over the past few years, I think I’ve finally nailed this Grain-free Strawberry Rhubarb Crisp. Seriously: it’s not too sweet, the filling is juicy and tender, the top is golden and crisp.
Now I love me a good crumble, and I’ve made many over the years, since it’s a relatively easy dessert to make gluten-free. In fact, I’ve made a Gluten-Free Strawberry Rhubarb Crisp, and a Blueberry, Blackberry + Peach Skillet Crisp–and both were delicious. But grain-free, as in, without oats? That one has been much harder. I’ve been through many versions, playing with different topping combinations and sweeteners. You’d think a crumble could never taste bad, but you’d be wrong (I’ve been there).
So when I took a bite into this crumble this morning, my face lit up. It is so freaking good. And not in a this-is-my-blog and I want you to make it sort of way, but in an actual this-is-effing-tasty-go-make-it-now.
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I have a lot of friends right now who are experimenting with grain-free, and a lot of friends who don’t do dairy (if you’re wondering if you should go dairy-free, you should check out my quiz here). I’ve also been steering clear of dairy (which has made such a huge difference in my digestive health), so this vegan and paleo Strawberry Rhubarb Crisp seemed like a no-brainer! 
On another note, today is the last day of Pride here in Toronto–so HAPPY PRIDE TO ALL YOU QUEER HUMANS. My heart is just so full right now. Last night, Allie and I walked around the village, and we were blown away by how many young queer humans were with their parents. There are so many things that really suck in the world right now, so it was great to see this. The fact that young humans (and older humans too!) can be okay with exploring their sexuality, their gender and their identity safely is absolutely amazing.
So yay to all you allies who help make that possible!
Other Grain-Free Recipes
Coconut + Cacao Pecan Paleo Granola
Squash, Pear + Gorgonzola Grain-Free Galette
Definitely check out this recipe (your family and friends will love you), and be sure to sign up to my newsletter which you can find on the side bar at the top right hand side of the blog. And if you want custom recipes and a meal plan specifically designed to help you achieve your health and wellness goals, check out my nutritional services!
All the love,
Grain-Free Strawberry Rhubarb Crisp (paleo + vegan)
Ingredients
For the filling:
- 3 cups strawberries diced
- 2 cups rhubarb diced
- 1/4 cup maple syrup
- 2 tbsp tapioca starch
- 1 tbsp lemon juice
- 1/4 tsp salt
For the topping:
- 3/4 cup almond flour
- 3/4 cup pecans chopped
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350F.
- In a large bowl, mix together all filling ingredients until evenly coated. Pour into 8x8inch baking dish.
- In a medium bowl, stir together all topping ingredients until well combined. Crumble onto the filling evenly.
- Bake for 45 minutes, or until the filling is bubbling and the topping is crisp and golden.
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