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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 8x8 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.