This crumble was a winner in our house, so I felt I needed to share it with you. The best part, it’s so easy.
Prep: 20 minutes if the walnuts are unshelled. 30-40 minutes if the walnuts are shelled.
Bake: 30 minutes.
1 cup Almond Flour
3 TBS Coconut Flour
1 tsp Cinnamon
1/4 cup Pumpkin Seeds and Walnuts
1/4 cup Coconut oil
5-6 TBS Maple Syrup
2-3 Stalks of Rhubarb (1-2 cups)
5-10 Strawberries (1-2 cups)
Handful of raspberries – you could do fresh or frozen (1/2 cup – 1 cup)
1-2 TBS Maple Syrup
1-2 tsp Cinnamon
Preheat oven to 350ºF.
First, make the filling. The filling has varied measurements because it depends how much filling you will want – if you want more crumble than filling or vice versa. Also, if you would like it more sweet – add 2 TBS of maple syrup instead of 1. Personally, I did 2 cups of both rhubarb and the strawberries and a cup of raspberries, 2 tbs of maple syrup and 2 tsp of cinnamon as I wanted more filling and have it sweeter.
- Cut up your stalks of rhubarb and strawberries into small pieces (as shown in photo).
- Add the raspberries whole.
- Then add the maple syrup and cinnamon and mix the filling so all the fruit is coated in maple syrup and cinnamon. Set this aside.
Now make the crumble.
- In a separate bowl, add the almond flour, coconut flour and cinnamon and mix all three.
- Cut up your pumpkin seeds and walnuts into desired crunch size.
- Now melt the coconut oil if it is not already liquid, and add to the bowl along with the maple syrup. Mix this around until it clumps together and makes a crumble consistency.
Bake in the oven for 30 minutes or until the crumble is golden on top and bubbling inside. Add ice cream or whipped cream if you wish.