Strawberry Rhubarb Crisp

For the filling
2 cups rhubarb, diced
2 cups strawberries, diced
zest from one lemon
1 tsp lemon juice
3 tbsp honey
a pinch of salt
1½ tbsp arrowroot powder

For the crumbles
½ cup chopped pecans
¾ cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
¼ tsp salt
1 tbsp honey
4 tbsp coconut oil

Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the lemon zest, lemon juice, honey, salt, and arrowroot powder and mix well.

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.

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.

Recipe from Pinch of Yum