I desperately need to work on my photo skills so you'll just have to trust me on this one... it's delicious! During a visit to my mom's new house in the countryside (I've been traveling a lot lately if you've noticed the Annex Kitchen a little empty!!) she came in from the yard with a massive bunch of wild rhubarb, which was minding it's own business, growing away on the side of her property. Along with some fresh roadside strawberries that were purchased that morning, the baked-good calling was too strong to ignore! There's nothing better in the summer than a fresh fruit crisp for dessert (or breakfast, obvi) so here you have it...
1 1/2 cups chopped rhubarb
2 cups fresh strawberries, cut into quarters
1 tbsp maple syrup
1 tbsp lemon juice (freshly squeezed)
1 tsp pure vanilla extract
1 tbsp coconut flour
3/4 cup almond meal
2 tbsp coconut flour
1/4 tsp sea salt
1 tsp baking soda
1/4 cup melted virgin coconut oil
1/4 chopped nuts of your choice (I used pecans)
1/2 cup unsweetened shredded coconut
Preheat oven to 350F. In a medium bowl, mix together all the filling ingredients and add to an 8x8 baking dish. In a separate bowl mix together all dry topping ingredients. Add in melted coconut oil and mix well. Crumble over top of filling mixture and bake for 40 minutes or until the top is crispy and fruit is bubbling. Serve while warm with a scoop of coconut milk ice cream!