Crunchy Paleo Rhubarb Crisp

2 serving Apple, Gala (medium)
10 stalk Rhubarb
1 tsp Cinnamon, ground
1 tsp Lemon Juice 'Real Lemon' 100% juice
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
2 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
0.25 cup Honey
1 tsp Cinnamon, ground
4 tbsp Coconut Oil
0.25 cup, slivered Almonds

• As mentioned in this paleo rhubarb crisp recipe I mention you add nuts for a bit of extra crunch. Try adding nuts such as macadamias, almonds, hazelnuts and almost any other nut but peanuts.
• Since the apple & rhubarb is already cooked the only reason you need to cook this in the oven is the topping. If you prefer a more chunky filling then I suggest to cook the apple for a bit less in the pot.
• If you find the topping mix is too wet simply add some more of the dry ingredients. Alternatively, if the mix is too dry try adding some more coconut oil.

1. Preheat an oven to 180°C (350°F)
2. Chop the apple in large chunks and place into a saucepan.
3. Chop the rhubarb into 5cm pieces and place onto the top of the apples.
4. Add lemon & cinnamon.
5. Place the pot over the stove and cook for 5-15 minutes or until the apple has softened.
6. Meanwhile prepare the crumble by placing all the topping ingredients in a bowl (Almond flour, coconut flour, honey, cinnamon, coconut oil)
7. Using your fingers mix the ingredients until they resemble a crumbly mix.
8. Place the apple & rhubarb mix into an 8×8 pan.
9. Place the topping onto the top of the apple mix.
10. Place in oven and cook for about 15-20 minutes or until golden brown on top.
11. Serve & Enjoy


Serving Size: Makes 8, 2 X 4 inch pieces

Number of Servings: 8

Recipe submitted by SparkPeople user JANNIBM.