Ginger Berry Apple Rhubarb Crisp
Prep Time
15 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr
This recipe is one of my favourites. A delicious combination of fresh berries, spicy ginger, and crunchy topping perfect for cool evenings slathered in dairy-free ice cream or coconut milk whipped cream!
Course:
Dessert
Cuisine:
American
Servings: 10 people
Ingredients
Base Ingredients
- 1 cup diced apples can sub with extra rhubarb!
- 1 cup rhubarb
- 4 cups fresh or frozen berries
- 2 tsp. ginger
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ¼ tsp. cardamom
- 3 tsp. vanilla
- 1 tsp. lemon juice
- 1 tbsp. tapioca starch
- ¼ cup water if base seems quite dry
Crumble Ingredients
- ½ cup coconut flour
- 1.5 cups walnuts ground
- 1 cup almonds ground
- ¼ to ½ cup chopped candied ginger
- 2 tsp. cinnamon
- ¼ tsp. cardamom
- ½ cup coconut palm sugar
- ¼ tsp. sea salt
- ½ cup + 1 tbsp. coconut oil
- 2 tsp. vanilla
Instructions
Directions
-
Preheat oven to 350F.
-
Grease a 12×6-baking dish with coconut oil.
-
In a mixing bowl combine apple, rhubarb, and berries together.
-
In a small bowl stir together all spices, vanilla, lemon juice, & tapioca starch from base ingredient listing until combined.
-
Toss apples and berries in spice mix until fully coated then press into the baking dish.
-
In a mixing bowl combine all ingredients from coconut flour to sea salt together.
-
Add coconut oil and vanilla then massage with your hands until oil is fully incorporated and the mixture sticks slightly when compressed.
-
Spread topping mixture onto fruit layer, firmly pressing down.
-
Place in oven for 45 to 50 minutes until fruit is softened and topping is toasted brown around the edges.
-
Remove from oven, let cool, and enjoy!