Strawberry Rhubarb Crumble

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4



  • 2 1/2 cups chopped strawberries large pieces - cut medium strawberries in half
  • 2 cups chopped rhubarb 3 stalks chopped in half inch cubes
  • 1/3 cup honey
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon


  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • dash sea salt
  • 1 tbsp honey
  • 4 tbsp cold butter chopped into cubes



  1. Preheat oven to 350 degrees
  2. Add all filling ingredients to a large mixing bowl
  3. Stir so fruit is coated with honey


  1. Add almond flour, cinnamon, honey and dash of salt to a mixing bowl
  2. Stir until honey is evenly mixed with dry ingredients
  3. Add butter
  4. Mix butter until mixture is fairly crumbly (it will be sticky because of the honey) - you can use a pastry cutter or the flat paddle and a stand mixture, but I was able to do it just by stirring


  1. Lightly butter an 8" or 9" inch casserole dish
  2. Pour fruit mixture into prepared casserole dish
  3. Cover with topping
  4. Cover and bake for 20 minutes
  5. Remove cover and bake for another 20 - 25 minutes until rhubarb is soft (bigger rhubarb pieces will require longer baking time)
  6. Serve warm or chilled
  7. Store any leftovers in the refrigerator