Rhubarb Nectarine Crisp (AIP, Paleo)

I am going to tell you a secret…I love peaches and nectarines but rhubarb….not so much. I don’t know anybody who gets overly excited when they hear rhubarb but they do when they hear it with the word crisp or crumble.

I love a good apple crisp or a blueberry crisp but I have gotten tired of the traditional strawberry rhubarb crisp. So I decided to switch it up and I wanted something that would scream summer. I think I have achieved that with this recipe. I promise you the flavor is unreal and nobody will know it’s allergy friendly. Multiple husbands have tried this recipe and they were none the wiser. They loved it! That means this is perfect for you to take to a summer potluck!

If you want something sweeter then I would go with the peaches. The nectarines will give it a little more zing with a little less sweetness but that’s what I like about it! Also if you are traditional and love strawberries and rhubarb then go ahead and sub strawberries for the stone fruit. The sky is the limit here- this crisp recipe is the base for any fruit crisp you want to make. I can totally see myself making this with apples in the fall!

I know I am going to get asked about substitutions. So I had a friend try out subbing the cassava flour for arrowroot or tapioca starch. It still works and tastes good but it is not as crumbly/flaky. Meaning the topping is better and more realistic with the cassava flour but arrowroot or tapioca will still work and taste good it will just be a little more runny and less crunchy.

For sweetener I personally like to use maple syrup or coconut palm sugar but honey would work as well. When serving, I like to reheat it and put a dollop of coconut cream on top!

I think that is it! I hope you guys enjoy this summertime treat as much as I do! It’s been on repeat over here and I may be starting a slight addiction. There are more nectarines in the fridge calling my name!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

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Rhubarb Nectarine Crisp (AIP, Paleo)

An allergy friendly summer treat that is sure to please everyone!

Course Dessert, Snacks

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Ingredients

Filling

• 3 cups fresh chopped nectarines stone removed
• 2 cups fresh chopped rhubarb
• 2 Tbsp cassava flour
• 2 Tbsp coconut palm sugar or maple syrup
• 1/8 tsp sea salt
• 1 Tbsp fresh squeezed lemon juice

Topping

• 1/2 cup cassava flour
• 1/4 cup tiger nut flour
• 3/4 cup unsweetened shredded coconut
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/3 cup maple syrup
• 1/4 cup coconut oil, room temperature cut into chunks

Instructions

1. Preheat the oven to 375 and grease an 8×8 glass baking dish with coconut oil.
2. Mix all of the filling ingredients together in a large bowl and stir. Scoop the filling into the greased dish and spread evenly.
3. Stir all of the topping ingredients together (except for the coconut oil) in a medium sized bowl.
4. Roughly cut the chunks of coconut oil into the topping mixture. Stir to disperse the coconut oil evenly- it will be chunky.
5. Sprinkle the topping over top of the filling with your fingers until it is evenly covered.
6. Bake for 30-35 minutes uncovered until it is bubbling and lightly browned on top (if it is browning too quickly, cover it and then uncover the last 5 minutes of baking time).
7. Remove from the oven and let cool for 15 minutes before serving. Serve warm with a dollop of coconut cream on top.

Recipe Notes

Store in a glass dish in the fridge for up to 1 week.