FILLING INGREDIENTS
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4 cups fresh strawberries, chopped
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2 cups fresh rhubarb, chopped
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Zest from one orange
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2 tsp lemon juice
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3 tbsp honey
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3 tbsp maple syrup
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Pinch of salt
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3 tbsp arrowroot powder
CRUMBLE INGREDIENTS
¾ cup pecans, chopped
¾ cup rolled oats
½ cup almond or brown rice flour
½ tbsp coconut flour
2 tsp cinnamon
½ tsp salt
½ cup coconut oil
3 tbsp honey
⅓ cup maple syrup
*1 tsp coconut oil to grease baking dish
DIRECTIONS
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Preheat oven to 350 degrees F.
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Make filling in a large mixing bowl by combining the chopped strawberries and rhubarb with orange zest, lemon juice, honey, maple syrup, salt, and arrow root powder. Gently mix thoroughly with a large spoon.
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Make crumble in a medium mixing bowl by combining the pecans, rolled oats, fours, cinnamon, salt, honey, and maple syrup. Cut in the coconut oil with your fingers until the mixture begins to form cumbles.
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Grease oven safe baking dish with 1 tablespoon coconut oil.
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Spoon filling into baking dish in an even layer. Evenly top with the crumble mixture.
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Bake for 25 minutes. Check occasionally to prevent burning.
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Remove from oven when top crumble is browned and fruit mixture is bubbling. Allow to cool for a few minutes prior to serving.
-Adapted from Pinch of Yum