Description
Fun, easy, and delicious. What more could a person want from dessert???
Ingredients
Scale
- 4 cups rhubarb, chopped
- 4 cups frozen raspberries
- 3 Tbsp arrowroot powder (or cornstarch, if you’re not into paleo)
- 1/2 cup honey
- 1 1/2 cups finely chopped pecans
- 3/4 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup turbinado sugar (or brown sugar, but turbinado will give more crunch to the topping)
- 1/2 to 3/4 cup melted coconut oil (start with less, add more if the topping seems to need it)
Instructions
- Preheat oven to 375 degrees, and set 8 – 1 cup jars on a rimmed baking sheet
- In a medium sized bowl, combine the chopped pecans, almond flour, coconut and turbinado, then drizzle in melted coconut oil, tossing until combined and beginning to resemble crumble.
- In a large bowl, combine rhubarb and still-frozen raspberries. Sprinkle arrowroot powder or cornstarch over the fruit, and gently toss until all pieces are coated. Then stir in the honey and set aside.
- Divide fruit evenly among the jars, then pile the pecan mixture on top, pressing gently.
- Bake for about 25 minutes, or until fruit is bubbling and the crumble is beginning to brown.
