Strawberry Rhubarb Crisp

This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!!  Doesn’t get much better than that!!

½ purple, ¼ green, ½ blue

Ingredients

1 cup fresh rhubarb, diced

2 cups of strawberries, diced

2 tablespoons maple syrup, divided

2/3 cup almond flour

1/2 teaspoon cinnamon

Sprinkle of sea salt

Preheat oven to 375 degrees.

In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish.

Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.

Divide the topping over the berries.

Bake for 15-20 minutes or until berries are bubbling and topping is golden.