
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:
- Turn on oven to 350°.
- 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.
- 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.
- Place apple and rhubarb filling in a greased 8×8 pan. Sprinkle the crumble topping over the fliking.
- Bake in the oven for 20 minutes or until topping is browned nicely. Serve with vanilla ice cream or Rachel’s Whipped Cream.