Oat-Free Rhubarb Crisp/Crumble

It’s that time of year!! I was gifted some fresh rhubarb last night, so that means… … rhubarb crisp!! (Or crumble, or whatever you like to call it. It’s so delicious fresh from the oven with a cold scoop of vanilla ice cream. Yum!!). Here we pair the rhubarb with some fresh strawberries and blackberries that we had in our fridge, but rhubarb pairs super well with any berry, or even apples - something sweet that plays well with the sourness of the rhubarb. Also, feel free to use thaw & drained frozen berries in place of fresh ones if that’s more affordable/more feasible for you too.

Want to follow along with our video? You can find it here: https://youtu.be/_hNi_a0C_F8

Here's what you'll need

Crumble Ingredients:

• 1 cup almond flour

• 2 tbsp coconut flour

• 1/2 cup desiccated coconut

• 1/4 cup sweetener of choice* (I used brown allulose, our DIY recipe here: https://youtu.be/eQDzlXlMwPk?si=gZKfeqv-O8Czqtsq)*, but coconut sugar or maple syrup are also very nice here

• 1/4 cup palm shortening/coconut oil/vegan butter (our DIY recipe https://youtu.be/GB40S9joAvE), cold

• 1/4 cup pecans

• 1/4 tsp sea salt

Filling Ingredients:**

• 1 lb fresh or frozen berries (any combo of berries will pair well with rhubarb - we used a mix of fresh strawberries & blackberries)

• 1 lb fresh rhubarb, cut 1/4in thick

• 1/3 cup coconut sugar/granulated sweetener of choice* (I used regular allulose)*

• 1 tsp vanilla

Steps:

1. Preheat oven to 325F

2. Pulse topping ingredients in food processor until it comes together into crumble. You can squeeze it together then break it apart into larger chunks it you like it chunky.

3. Pop topping in the fridge or freezer while you prepare filling.

4. Cut rhubarb and berries (if they are large - I cut our strawberries in half, but left our blackberries whole. If your berries are bigger you can cut them in quarters).

5. Toss berries & rhubarb with vanilla and sweetener of choice, and transfer to a 8x8 baking dish or equivalent.

6. Sprinkle on topping.

7. Bake for 30 minutes (watch it doesn’t burn - tent with foil if needed - see note below)*

NOTES:

*Careful if using allulose - it burns at higher oven temps and will then taste bitter. Coconut flour can also easily burn. Check on your crumble after about 15-20 minutes, and tent with foil if it it browning too much, to prevent burning.

**I did not add starch to bind the juices that will come out of your filling during baking to keep this starch free. If you don’t mind the starch and want the filling thicker, you can add 1 tbsp of tapioca starch/arrowroot or cornstarch to the filling when tossing it with your sweetener and vanilla.

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