Strawberry Rhubarb Crumble

Prep:     10 mins
Cook:    2 hrs
Serves: 6


For the filling:

1 cup, finely diced strawberries
1 cup, finely diced rhubarb
2 t lemon juice
2 T coconut oil, melted
1 t vanilla extract
1 t monk fruit powder
1 t psyllium fibre

For the crumble:

1 cup, finely diced walnuts
⅓ cup coconut flour
⅓ cup almond flour
¼ cup flaxseed meal
¼ t monk fruit powder
1 t ground cinnamon
¼ t vanilla extract
¼ t sea salt
6 T coconut oil

Optional:Serve with a dollop of coconut yogurt.

For the filling:

Add all the ingredients to a large bowl, and mix together. Set the bowl aside.

For the crumble:

In a food processor, pulse the walnuts until finely chopped.

Pulse in the coconut flour, almond flour, flaxseed meal, monk fruit powder, cinnamon, vanilla, and salt until combined.

Pulse in the coconut oil until a crumbly dough is formed.

To assemble:

Pour the filling into the greased bowl of a 4-quart slow cooker, and top with the crumble.

Place several layers of paper towels on top of the slow cooker, and then set the lid in place. This will prevent condensation from dripping back into the slow cooker.

Cook on LOW for 2 hours.

Once finished, let it cool completely, then serve with a dollop of coconut yogurt. Enjoy!

Tip: This strawberry rhubarb crumble is best served in a jar or parfait glass with a dollop of coconut yogurt.