Strawberry-Rhubarb Crisp for Two (grain free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 cups chopped, fresh strawberries
  • 3/4 cup chopped rhubarb
  • 1 tablespoon arrowroot starch
  • 1 teaspoon yacon syrup
  • 1 teaspoon pure vanilla extract
  • 2/3 cup almond flour
  • 1/2 cup flaked, unsweetened coconut
  • 1 tablespoon arrowroot starch
  • 3 tablespoons salted butter, softened
  • 1 tablespoon yacon syrup
  1. Preheat the oven to 350 degrees. In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of yacon syrup and the vanilla.
  2. In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the syrup. It will be fairly wet.
  3. Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.
  4. Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.
Recipe by Seasonal & Savory at