Strawberry Rhubarb Crumble

This lovely dish is a great way to satisfy a sweet tooth while still staying AIP safe. The Strawberry Rhubarb base can easily be blended to make a delicious jam or syrup.

Here's What You'll Need:

FOR THE BASE

• Strawberries - 16 oz - cut in thirds

• Rhubarb - 3 stalks, cut in quarter inch pieces

• Lemon juice - 1/8 Cup

• Maple syrup - 1 TBSP

  FOR THE CRUMBLE

• Coconut Flour - 1 cup

• Coconut Sugar - 1/4 Cup

• Coconut Butter - 5 TBSP

• Maple Syrup - 1/8 Cup

For the berries, combine everything in a pot and heat on low for about 30 minutes until everything is nice and broken down, stir frequently. Set to the side and let set.

FOR THE CRUMBLE

In a large bowl combine the flour and sugar and stir. Now, one tablespoon at a time start to hand mix in the coconut butter, you should literally start forming small crumbles. Once everything is combined use a fork to whisk in the maple syrup. Transfer to a pan that is over lined with parchment, this is important. Place in oven at 350 degrees for a few minutes, once the top layer starts to brown, give the mix a stir then a tap to flatten back out and go in the oven again. You’ll do this until all the Crumble has a nice, toasted, brown color.

Scoop out the berry mix into ramekins, this recipe makes about 2-3 servings. Scoop the crumble on top, about a 1/2 inch layer. Pop back in the oven for 10 minutes to heat everything through.

Enjoy!