Wild Thyme – Strawberry Rhubarb Crisp

Ingredients

For the filling

•  2 cups rhubarb, diced
•  2 cups strawberries, diced
• zest from one orange
• zest from on lemon
• 1 teaspoon lemon juice
• 5 Tablespoons honey
•  a pinch of salt
• 1½ Tablespoons arrowroot powder as your thickener

For the crumble

• ½ cup chopped pecans
• ¾ cups almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup brown sugar
• 4 Tablespoons coconut oil

 Instructions

1. Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange and lemon zest, lemon juice, honey, salt, and arrowroot powder and mix well. 2. Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.

3. Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.