Rhubarb in my garden teamed with fresh local berries inspired this dessert along with a base recipe I wanted to try out from a lovely website I stumbled on called “In Sonnets Kitchen“.
I do not eat dessert usually but I have a family that loves it! Going sugar and grain-free will help anyone cut their dessert habit as it takes out so many traditional desserts. This one tempted me with the local, fresh berries and the chance to eat something that would take me back to my mother’s Ontario summer crumbles.
I tried a pseudo-grain crisp with quinoa flakes recently but honestly it was not my favourite (or my family’s). This crumble was a hit. It also has the benefit of providing a pseudo-grain-free option for those that need it.
This is Cheryl of Beckwith Berries who serves me every summer. We are well acquainted as I visit often during strawberry season to stock up my freezer. The boys love strawberry smoothies throughout the year.
Here is the process – selecting the best ones to keep to eat and freezing the more ripened ones temporarily before they go into freezer bags. Everybody helped this year so we have a ton in our freezer!
- 3 Cups Strawberries Berries, fresh or frozen
- 1 Cup Blueberries, fresh
- 2 cups Rhubarb, fresh
- 1/4 cup Maple syrup (optional)
- 1 tsp Coconut oil
- 1 cup Almond flour
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Sea salt
- 1/2 cup Raw Almonds
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the berries and rhubarb into ¼ inch slices and place into a medium bowl. Add the blueberries and stir lightly. Pour the maple syrup (optional) over the berries and stir lightly.
- Grease a Pyrex pie dish with a little coconut oil. Add the berry mixture.
- Roughly chop the almonds.
- In a medium bowl, combine the almond flour, almonds and spices. Stir until crumbly. Top the berries with the crumbly mixture. Bake in preheated oven 25 minutes. Check for desired tenderness with a fork. If you like your fruit plump and not overcooked, remove at 25 minutes. If you prefer your fruit traditionally soft, bake the crumble for 35 minutes. Set the crumble aside on a rack and allow it to cool a bit before serving. Ideally, you time the baking so you can serve it slightly warm from the oven.
- You can serve this with coconut whipped cream – check the internet for the instructions as it involves specific brands of canned coconut milk and chilling it before whipping.
Nutritionally yours,
Laura
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