Strawberry Rhubarb Crisp (GF/DF)

Nowadays a special diet can make you "alternative" (although it's more the norm in California). A couple years ago I had some health issues that I've been able to totally heal by changing my diet, so it's continued me down the path of looking for alternative recipes for things I love.

 

Dairy is a no-no for me, and gluten is very restricted. Carbs and sugar aren't the best, but everything in moderation seems to keep me healthy if the rest of my dietary day is filled with protein and good probiotics.... and if I don't stress myself out thinking I'm being "bad" and beating myself up.

 

Yes, all of this is worth the effort for Strawberry Rhubarb anything. 

 

 

Today I'm tackling crumble because I wasn't ready to attempt a GF/DF pie crust yet. This is a tart, early spring dessert. I like it solo, but of course it would be delicious with coconut ice cream!

 

My usual disclaimer: I don't precisely measure everything, so just have fun... sometimes it'll be juicier, other times dryer, you can add other fruits or change the proportions.

 

 

The fruity filling ingredients

• 2 cups rhubarb, diced
• 2-1/2 cups strawberries, chopped
• zest from 1 lemon
• juice from 1/2 lemon
• freshly grated ginger (1/2-1 tsp)
• 3 Tbs maple syrup
• 2 Tbs honey
• a pinch of sea salt
• 2 Tbs arrowroot powder

The crunchy crumble ingredients

• 1/2 cup pecans, chopped
• 3/4 cups GF flour
• 3 Tbs GF oats
• 1-2 tsp cinnamon to preference (I tried 1 tsp and it seemed too mild)
• pinch of grated nutmeg
• 1/4 cup honey
• 4 Tablespoons coconut manna, melted (or coconut oil)

 

Put it all together

1. Preheat the oven to 350 degrees.
2. Mix all the fruity filling ingredients together in a big bowl. I use raw honey that's the consistency of taffy, so I submerged the jar in hot water until enough melted to just pour it in — be sure to melt enough for the crumbles as well.
3. Pour the mixture into a pie plate or other casserole (grease if you think it might stick... no issues with my pie plate).
4. For the crunchy topping, mix the dry ingredients in a medium bowl. Pour the honey and coconut manna over the top. Stir with a spatula or your hands until there's no sign of flour and the mixture is crumbling into large chunks.
5. Use your hands to crumble the topping evenly over the top. Bake for 20-30 minutes. At 20 minutes, if the crumbles are browned, shield with aluminum foil. The longer the crumble cooks, the shofter the rhubard will be and it will be juicier overall. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.

 

Enjoy, and try to save some for leftovers... it's delicious right out of the fridge :)

 

Let me know your thoughts or any other additions or combos you try!