Strawberry Peach Rhubarb Crisp

prep:10 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 6
  • Calories: 446
  • Total Fat: 30g
  • Total Carbohydrate: 37g
  • Protein: 8g
This crisp hits the spot in with the springtime harvest of strawberries. Put it on your cooking list today!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350.
  2. Mix together all the ingredients for the topping (Almond Flour through Maple Syrup) until thoroughly combined and set aside.
  3. Place fruit in a 9x 13 baking dish or individual dishes.
  4. Mix together the topping in a bowl, set aside.
  5. Mix together the maple syrup, orange juice, cinnamon, vanilla extract, and arrowroot together in a bowl until well blended.
  6. Pour the mixture over the peaches and berries and spoon the topping evenly over the surface.
  7. Bake the crisp for 30-45 minutes until the peaces are tender and the juices are bubbling.
  8. Serve warm.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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