Deliciously Crunchy Paleo Rhubarb Crisp

Here is what you need

6-7 Apples
5 Stems Rhubarb
1 tsp. Cinnamon
1 tsp. Lemon
For the topping:
1 cup almond flour
2 Tbsp. coconut flour
¼ Cup Honey
1 tsp. cinnamon
4 Tbsp. Coconut oil.
Nuts if you prefer an extra crunch
Preheat an oven to 350°F
Chop the apple into large chunks and place into a saucepan.
Chop the rhubarb into 2 in pieces and place onto the top of the apples.
Add the lemon & cinnamon.
Place the pot over the stove and cook for 5-15 minutes or until the apple
has softened.
Meanwhile prepare the crumble by placing all the topping ingredients in a
bowl (Almond flour, coconut flour, honey, cinnamon, coconut oil)
Using your fingers mix the ingredients until they resemble a crumbly mix.
Place the apple & rhubarb mix into an 8×8 pan.
Place the topping onto the top of the apple mix.
Place in the oven and cook for about 15-20 minutes or until golden brown
on top.
Serve & Enjoy
Cooking Tips:
Since the apple & rhubarb is already cooked the only reason you need to
cook this in the oven is the topping. If you prefer a more chunky filling
then  don’t cook the apple for quite so long in the pot.
If you find the topping mix is too wet simply add some more of the dry
ingredients. Alternatively, if the mix is too dry try adding some more
coconut oil.

recipe from Paleo Crash Course.

photo credit Earthwise Gardening



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