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Strawberry Rhubarb Crumble
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Ingredients
Filling
- 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
Topping
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp cinnamon
- dash sea salt
- 1 tbsp honey
- 4 tbsp cold butter chopped into cubes
Instructions
Filling
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Preheat oven to 350 degrees
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Add all filling ingredients to a large mixing bowl
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Stir so fruit is coated with honey
Topping
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Add almond flour, cinnamon, honey and dash of salt to a mixing bowl
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Stir until honey is evenly mixed with dry ingredients
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Add butter
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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
Assembly
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Lightly butter an 8" or 9" inch casserole dish
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Pour fruit mixture into prepared casserole dish
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Cover with topping
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Cover and bake for 20 minutes
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Remove cover and bake for another 20 - 25 minutes until rhubarb is soft (bigger rhubarb pieces will require longer baking time)
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Serve warm or chilled
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Store any leftovers in the refrigerator