Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)
The first time I tasted Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo), I was enveloped in a symphony of flavors and textures that left me wanting more.
It was a sunny summer afternoon, and I was at my grandmother’s kitchen, surrounded by the sweet aroma of freshly baked goods, when she first introduced me to the magical combination of strawberries and rhubarb.
As I grew older, I began to experiment with different recipes, and this Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo) quickly became a cherished family favorite.
Why You’ll Love This Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)
- The perfect balance of crunchy and soft textures.
- A sweet and tangy flavor profile that will leave you wanting more.
- Ready in under 45 minutes.
- Foolproof and easy to make.
- Perfect for summer gatherings and potlucks.
Ingredients You’ll Need
- 1 cup almond flour
- 1/4 cup granulated sweetener
- 1/4 cup coconut sugar
- 1/2 cup cold unsalted butter
- 1 cup sliced strawberries
- 1 cup sliced rhubarb
- 2 tablespoons chia seeds
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
The star ingredients in this recipe are the fresh strawberries and rhubarb, which provide a natural sweetness and tartness that is balanced by the crunch of the almond flour topping.
The combination of these ingredients creates a delightful flavor and texture experience that is sure to please even the most discerning palates.
Expert Tips for the Best Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo)
- Using fresh and high-quality ingredients is crucial for the best flavor and texture.
- Avoid overmixing the topping, as it can become tough and dense.
- Adding a sprinkle of cinnamon or nutmeg can elevate the flavor to a whole new level.
- The crisp is done when the topping is golden brown and the fruit is tender.
- It’s best to make this crisp just before serving, but it can be made ahead and refrigerated for up to 24 hours.
Variations and Substitutions
You can substitute the strawberries with other berries, such as blueberries or raspberries, for a different flavor profile.
For a protein-packed twist, you can add some chopped nuts or seeds to the topping.
A bold flavor twist can be achieved by adding a splash of lemon juice or zest to the filling.
How to Store and Reheat
This crisp can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
It’s best to use a glass or ceramic container with a tight-fitting lid to preserve the texture and flavor.
Frequently Asked Questions
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen strawberries and rhubarb, but make sure to thaw them first and pat dry with paper towels to remove excess moisture.
This will help prevent a soggy topping and ensure the best flavor and texture.
How do I prevent the topping from becoming too brown?
To prevent the topping from becoming too brown, you can cover the crisp with foil for the first 25 minutes of baking.
This will help the filling cook evenly and prevent the topping from overbrowning.
Can I make this crisp ahead and freeze it?
Yes, you can make this crisp ahead and freeze it for up to 2 months.
Simply thaw and reheat in the oven or microwave when you’re ready to serve.
I hope you enjoy making and devouring this Gluten Free Strawberry Rhubarb Crisp (Keto, Paleo) as much as I do!
It’s the perfect dessert to share with loved ones and create lasting memories around the dinner table.
Gluten Free Strawberry Rhubarb Crisp
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2In a large bowl, mix together the almond flour, granulated sweetener, coconut sugar, and baking soda.
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3Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
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4Press the mixture into the bottom of a 9×9-inch baking dish.
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5In a separate bowl, mix together the sliced strawberries and rhubarb.
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6Add the vanilla extract and chia seeds to the strawberry-rhubarb mixture and toss to combine.
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7Pour the strawberry-rhubarb mixture over the crust and spread it out evenly.
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8Bake for 35 minutes, or until the topping is golden brown and the filling is bubbly.
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9Remove from the oven and let cool for a few minutes before serving.
