Fresh, seasonal strawberries and rhubarb make a natural sweet paleo cobbler recipe with a crumbly pecan topping.
Not to brag, but I might just have one of the best sisters on this side of the Mississippi. Every week, my sister and I get together to cook dinner with the fresh produce and meat we get from our local CSAs. Twice now, she’s shown up to sister dinner night with this AMAZING Paleo Strawberry Rhubarb Crumble in hand. Like, who else has a sister nice enough to make two paleo cobblers for you? #spoiled
Although I had never tried rhubarb desserts, we got some fresh from our grandma’s garden to make this crumble, and I was pleasantly surprised at how good it tastes with strawberries. As soon as I tried this crumble, I knew I had to get the recipe. It’s shockingly delicious. The fruit is sweet enough on its own to not need any added sugar, and the crumbly pecan topping is full of amazing cinnamon flavor. Not to mention it’s so stinkin’ easy to make!
I’m only a little ashamed to say that I ate this entire pan myself. I even ate just this crumble for dinner one night. It’s that good.
Save RecipeIngredients
- For the filling:
- 2 cups rhubarb, diced
- 2 cups strawberries, diced
- zest from one lemon
- 1 teaspoon lemon juice
- 5 tablespoons honey
- a pinch of salt
- 1½ tablespoons arrowroot powder
- For the crumble:
- ½ cup chopped pecans
- ¾ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup honey
- 4 tablespoons coconut oil
Instructions
- Preheat the oven to 350 degrees F. Place all of the filling ingredients in a large mixing bowl and toss to mix.
- Mix all the topping ingredients except the coconut oil in a medium bowl. Mix in the coconut oil with your hands until the mixture begins to form crumbs.
- Grease a casserole dish and pour in the fruit filling, spreading it out evenly. Crumble the topping evenly over the top. Bake for 25 minutes or until the top is brown and fruit is bubbly.
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