Hello friend! I hope you’ve been having a beautiful summer! It’s been pretty great getting to spend so much time outside soaking in the sun (when it shines… which hasn’t been quite as often as I’d like) and eating all kinds of delicious, fresh foods from my local farmers.
I’m not sure about you, but I have a ton of frozen rhubarb hanging out in my freezer just begging to be turned into delicious crumbles. And as my family and friends can attest to, I’ve made about 5+ in the last few weeks, both in cooking classes and at home.
I’ve been obsessed with combining rhubarb with whatever I have in my fridge and this delicious Rhuberry Crumble combination has become my favourite!
It’s similar to one of my favourite Bluebarb Pie Recipes and my Apple GingerBerry Rhubarb Crisp, but with a slightly different topping and more berrylicious base.
You may have noticed lately that I’m obsessed with baking with almond flour and have used it in some of my most popular recent recipes (Apple Walnut Spice Cake, Chocolate Fudge Zucchini Cake, & Grain-Free Snickerdoodles). That’s because it provides an awesome texture to gluten-free baking and is packed with fibre, protein, and healthy fats, which helps keep your blood sugar stable and happy, even when you’re indulging in sweet treats!
All this is to say: I hope you love this crumble and that it satisfies your tastebuds, while still keeping you feeling happy and healthy!
This recipe uses almond flour, ground walnuts, coconut palm sugar, and coconut oil to create the perfect crispy crust for a base of wild rhubarb, blueberries, and strawberries! Completely grain-free and vegan friendly, it's the perfect summer dessert!
- 1.5 cups almond flour
- 1 cup walnuts ground
- 1/3 cup candied ginger finely chopped
- 1/4 tsp. sea salt
- 1 tsp. cinnamon
- 1/4-1/2 cup coconut palm sugar depending on how sweet you want it
- 1/4 cup coconut oil
- 4 cups rhubarb chopped
- 1 cup blueberries fresh or frozen
- 1 cup strawberries chopped, fresh or frozen
- 1/4 cup maple syrup
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 3 tbsp. tapioca flour/starch
Preheat your oven to 375F.
Grease a 9×9 glass baking dish with coconut oil. Honestly, I skip this step all the time and it doesn't stick at all.
In a small food processor grind walnuts until a coarse meal is formed. It's ok if there are some big chunks.
Grind ginger in small food processor or chop roughly into small pieces.
In a medium mixing bowl, combine all topping ingredients except for coconut oil and mix thoroughly.
Once combined, add coconut oil and knead until topping is able to stick together when you squeeze it in your hand. Set aside.
In another medium bowl, combine all base ingredients ensuring that tapioca flour/starch and spices are completely incorporated.
Spread bottom layer into the baking dish and lightly press down using a spatula.
Pour topping onto the fruit base then press firmly down filling it right to the edges.
Place in the oven and bake for 60 minutes or until topping is golden brown. Some of the fruit juices from the bottom may bubble out.
Remove from oven and let cool 10-15 minutes.
Serve with coconut milk whipped cream, vanilla yogurt, ice cream, or your favourite topping!
Well friend, that’s our delicious recipe for today.
If you need any extra support on your health journey, I’ve put together a FREE 7-Day Anti-Inflammatory Meal Plan & Shopping List that you can download right here.
As always, thank you for your love and support!