Grain Free Strawberry Rhubarb Crisp (gluten free, egg free, GAPS-legal)

The farmer's market started this week.  And what are some of the first things there every year?  Strawberries and rhubarb!!!  A great combo for desserts.  Yesterday Rebecca and I experimented with a grain free crisp.  I didn't have a recipe, and I didn't measure anything.  So I'll do my best to write down a recipe.  I used honey to sweeten it.  And a combo of almond flour, coconut flour, chopped nuts, honey, coconut oil and butter for the topping.  Turned out quite well.  A little liquidy since I didn't/couldn't add any kind of starch/thickener.  But still very good.  And the liquid at the bottom worked well for syrup on top of the ice cream...on top of the crisp :)  Justin and Rebecca had some with vanilla ice cream.  I was "good" and ate it plain.  Still a nice treat.  And very healthy!  One more dose of coconut oil in my day :)  And healthy fruit.  I would even consider serving this for breakfast.  Really it's quite healthy.  Add some yogurt on top.  A great treat for breakfast.  This is a fun dessert to make with kids.  Aside from the chopping Rebecca could help me with everything.  And, yes, the last picture is the crisp in a princess bowl (hard to tell)...it was Rebecca's snack...all I had time to get a picture of.

This post is linked to Grain Free Tuesdays at Hella Delicious.

Grain Free Strawberry Rhubarb Crisp

3 cups diced rhubarb
2 cups chopped strawberries
1/3 - 1/2 cup honey (to taste)

Topping:
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup melted coconut oil, butter or a combo of the two (I used both...it's dairy free if you just use coconut oil)
1/2 cup chopped nuts (I used crispy walnuts and pecans)
1/4 cup honey

Grease 8x8 baking dish.  Combine rhubarb, strawberries and honey.  Pour into dish.  Combine topping ingredients.  Drop or press on top of fruit.  Bake at 350 for 30 - 40 min. (until fruit is cooked and topping is slightly brown).  Let cool.  Serve plain or with ice cream, whipped cream or yogurt.