Serves 8-12
Not only were kitchens busy this past weekend cooking up 4th of July feasts, but it was also my friend Madeline’s birthday. So I decided to use up some rhubarb from a friend’s garden and some leftover almond meal I had on hand from making almond milk. The result was this tasty crumble. Enjoy!
What you need:
- CRUMBLE
- 2 cups almond or hazel nut meal
- 1/2 cup coconut flour
- 1/2 cup whole wheat flour
- 1/2 cup cane sugar or turbinado
- 1 teaspoon nutmeg
- 2 Tablespoons coconut oil, melted
- salt to taste
- FILLING
- 2 cups chopped rhubarb
- 1 cup blackberries
- 1 cup blueberries
- 1/4 cup cane sugar or turbinado
- 1 teaspoon chopped fresh ginger
- 2 Tablespoons arrowroot (a corn starch replacement)
- 1/4 cup water
How to make it:
- Preheat oven to 350 degrees and lightly coat a 9×13 baking pan with coconut oil or vegetable shortening.
- Combine crumble ingredients in a food processor and blend well. Add salt to taste.
- Spread crumble loosely on bottom of baking pan, about one cup or enough to cover bottom. Bake in oven for 10-15 minutes, until golden brown. Remove and set aside.
- Add rhubarb, berries, sugar and ginger to a saucepan over medium heat. Combine arrowroot and water in a small bowl and stir well. Add liquid to saucepan. Bring to boil. Reduce heat, cover and simmer for 15-20 minutes until fruit is tender and filling has a somewhat jelly-like consistency.
- Pour filling over pre-baked crumble in bottom of pan. Top with remaining crumble and bake for 25-30 minutes until golden brown.
- Let cool. Serve and enjoy with your favorite ice cream or non-dairy alternative. Pairs heavenly with Coconut Bliss Pure Coconut.
