Blackberry Rhubarb Crumble
Serves 12
By Sarah Gilks
4 cups fresh blackberries
3 cups fresh rhubarb, diced
1 tbsp lemon juice
1 tbsp vanilla extract
3 tbsp arrowroot powder
1 tsp liquid stevia
1 tsp cinnamon
Topping:
1 ½ cups almond meal
½ cup chopped walnuts
¼ cup coconut oil, melted
¼ cup coconut sugar
½ tsp pink Himalayan salt
2 tsp cinnamon
Preheat oven to 350 degrees
Wash and prepared fruit and transfer to large bowl. Toss with lemon juice, vanilla, arrowroot powder, stevia and cinnamon. Transfer to 9” x 13” dish.
In separate bowl, combine all topping ingredients. Spread evenly over the fruit mixture. Cover with foil and bake in oven for 45 mins. Remove foil and bake for another 5-10 mins, until topping is browned.
Let cool for about 10 mins on wire rack. Serve topped with a dollop of vanilla Greek yogurt, if desired.
Nutritional Info (per serving):
Cals: 206; Carbs: 15 g; Healthy Fats: 15 g; Protein: 5 g; Sugars: 5 g