Strawberry Rhubarb Maple Honey Crisp
4 Cups Strawberries, Bite Sized.
3 Cups Rhubarb, Bite Sized
2 TBSP Arrowroot Powder
4 TBSP *Maple Honey
1 Cup Pecans
1 Cup Walnuts
4 TBSP Coconut Flour
4 TBSP Melted Butter (or ghee, or coconut butter to make this dairy free)
3 TBSP *Maple Honey
Preheat oven to 350 degrees.
1)Mix all the filling ingredients together and pour into a 9×9 baking dish.
2)Grind the walnuts and pecans in a food processor. Don’t over process, you do want them a bit chunky.
3)Mix nuts, flour, melted butter, and maple honey together in a bowl.
4)Spread the topping across the top of the filling.
5)Bake for 45 minutes
Serve warm, topped with your favorite ice cream. I topped mine with homemade 3 ingredient vanilla ice cream, which was a HUGE hit.
3 Ingredient Homemade Vanilla Ice Cream
4 Cups Heavy Cream
1/2 Cup Honey
2 Tsp. Pure Vanilla Extract
Mix all ingredients really well. Put in freezer for about an hour, then pour into ice cream maker and churn for about 25 minutes (or until its a little thicker than soft serve consistency. You can serve like this, but I put all the ice cream into a separate container and then freeze for an hour. This makes it more scoop-able, as seen in the photo.