Paleo Raspberry Rhubarb Crisp

Mother’s Day is around the corner. We celebrated in New York two weekends ago with my family over brunch at Sunday In Brooklyn. The beet & mint mimosas were heavenly - I highly recommend!! 

To celebrate this weekend, I’ve got a SUPER SIMPLE, fool-proof paleo crisp recipe that uses rhubarb, which is in season right now.

Being Celiac, I don’t tolerate oats well (even the gluten free kind), and let’s be real, what is a crumble without oats? Well, I thought nothing, until this paleo crumble experiment turned out ah-mazing!

It’s SO easy that you really can’t mess it up. Make sure to pin the recipe if you’re going to make it later.

This recipe is:

  • gluten free
  • grain free
  • dairy free
  • egg free
  • soy free
  • refined sugar free

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For the filling:

  • 2 cups chopped rhubarb (coarse ends removed)
  • 2 cups raspberries (I used frozen, but you could use fresh)
  • zest from one orange
  • 1 TBSP lemon juice
  • 1/4 cup honey
  • a pinch of salt
  • 2 TBSP arrowroot powder

For the crumble:

  • ½ cup pecans
  • ¾ cups almond flour
  • 2 TBSP coconut flour
  • 1 tsp cinnamon
  • pinch of salt
  • ¼ cup honey
  • 4 TBSP coconut oil - room temp


  1. Preheat the oven to 350F.
  2. Wash and remove the hard ends of the rhubarb.
  3. Chop into small 1/2 to 1 inch pieces.
  4. In a mixing bowl, combine the rhubarb, raspberries, orange zest, lemon juice, honey, salt & arrowroot powder. Mix well.
  5. Then, in the food processor, place the pecans and pulse very lightly so that they are still chunky, but very small chunks.
  6. Place the pecans in a separate bowl, and add the almond flour, coconut flour, cinnamon, salt, honey and coconut oil. Mix it with your hands - it will be chunky, but that's ok!
  7. Place the fruit filling in an 8x8 or 9x9 round dish and top with the crumble.
  8. Bake for 25 minutes.

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