Blueberry Rhubarb Crisp

Time: 45m Serves: 4
Blueberry Rhubarb Crisp


11 Total


Time: 45m

  1. For the crust, mix coconut flour, almond flour, allulose, cinnamon, and half teaspoon xanthan gum in a medium bowl.
  2. Use a pastry blender to incorporate the butter until you have a crumbly texture. Reserve half cup of this mixture for the top.
  3. To the remaining crust, add the beaten egg and mix well.
  4. Press this mixture into the bottom of an 8x8 baking dish. Set aside.
  5. For the filling, combine the blueberries and rhubarb in medium bowl.
  6. In a small bowl, mix the allulose and half teaspoon of xanthan gum. Mix well. Pour over fruit and combine.
  7. Pour fruit mixture onto the crust.
  8. Sprinkle remaining crust mixture on top of the fruit.
  9. Cover with foil and bake at 400 degrees for 40 minutes.
  10. Remove foil and bake an addtional 5 minutes or until crust is lightly browned.