This past week I made my first strawberry-rhubarb crisp of the season and was quickly reminded why it is one of my favorite desserts.  The sweet tangy blend of strawberries and rhubarb is delicious and although I cannot make gluten-filled pies like I used to, I have to say that my gluten-free, dairy-free fruit crisp recipe is pretty darn good.  In fact, I feed it to folks who love gluten and they love it.  This recipe works well with most fruits, so feel free to try it with blueberries, apples, mulberries, etc.

Paleo Strawberry Rhubarb Crisp 

For a 2 qt Pyrex dish

2 c almond flour (I get mine from Benefit Your Life in Farragut)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 c sunflower oil (or coconut oil, butter, etc.)
1/4 c maple syrup
1 T vanilla extract
3 c cut up strawberries
2 c sliced rhubarb
1/2 tsp of cornstarch or arrowroot as a thickener

1.  In a large bowl, mix almond flour, salt, and spices together.
2.  In a smaller bowl, mix oil, maple syrup, and vanilla.
3.  Stir wet ingredients into dry.
4.  Lay chopped strawberry and rhubarb pieces in Pyrex baking dish and sprinkle cornstarch or arrowroot over filling. Then, sprinkle crumble topping over them.
5.  Bake at 350 degrees for about 45 minutes* on low oven rack.
* Baking time can vary. I've been making mine in a small toaster oven, to avoid heating up the house.  Just keep an eye on the crisp and take it out when the fruit is soft and bubbling and the topping is brown!