Rhubarb Berry Crisp
Ingredients
Base
- 1 cup mixed blueberries and strawberries fresh or frozen, strawberries chopped
- 3 cups rhubarb chopped
- 1/2 lemon juiced
- 2 Tbs. tapioca flour
Topping
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 2 Tbs. cinnamon
- 1/2 cup pecans chopped
- 1/3 cup coconut sugar omit if going sugar-free
- 1/2 cup coconut oil melted
Instructions
Base
- Preheat oven to 350.
- In a bowl, combine the berries, rhubarb, lemon juice, tapioca flour and maple syrup in a bowl.
- Pour ingredients into a casserole dish.
Topping
- In a bowl, combine almond flour, coconut flour, tapioca flour, cinnamon, pecans, coconut sugar and coconut oil.
- Crumble ingredients on top of the rhubarb mixture.
- Bake in the oven for 30 minutes or until the rhubarb is soft.