Rhubarb Crumble with Raspberries and Nuts
Ingredients
- 1 organic lemon
- 4 tablespoons maple syrup
- 1 tablespoon vanilla
- 100 g nuts (for example almonds, walnuts, pecans or hazelnuts)
- 1 kg rhubarb
- 200 g raspberries
Crumble
- 100 g coconut oil
- 100 g oatmeal
- 100 g almond flour
- 170 g raw cane sugar
Preparation
Wash the rhubarb and cut into 3 cm long pieces.
Preheat the oven to 175 degrees.
Add the lemon zest along with maple syrup and vanilla in a large, shallow baking pan.
Chop the nuts coarsely, and add to the pan.
Finally, mix in the rhubarb and raspberries.
Melt the coconut oil over low heat.
Stir in oatmeal, almond flour and sugar and transfer to a bowl.
Knead with your hands until you end up with a crumbly texture.
Sprinkle the crumble over the fruit, put the whole thing in the oven and bake until golden brown for about 40 minutes.
When ready, set aside to cool for 10 minutes.