Ingredients:

• 7 apples
• 5 stems of rhubarb
• 2 tsp of cinnamon, divided
• 1 tsp lemon juice
• 1 cup of almond flour
• 2 TBSP of coconut flour
• 1/4 cup of coconut oil
• 1/4 cup of honey
• Optional chopped nuts (I like pecan or almond.)

Directions:

1. Turn on oven to 350°.
2. Chop the apples and rhubarb. Place in a saucepan with lemon juice and 1 tsp of cinnamon. Sauté over medium heat for 10-15 minutes, or when the apples are softened. If you have a sweet tooth, you could add two tablespoons of coconut sugar or brown sugar towards the end of cooking the apples and rhubarb.
3. Create the crumble topping with the remaining teaspoon of cinnamon, honey, almond flour, coconut flour, coconut oil, and optional nuts. Mix together in a bowl and crumble with your hands.
4. Place apple and rhubarb filling in a greased 8×8 pan. Sprinkle the crumble topping over the fliking.
5. Bake in the oven for 20 minutes or until topping is browned nicely. Serve with vanilla ice cream or Rachel’s Whipped Cream.