Blackberry Rhubarb Crumble

Serves 12

By Sarah Gilks

 

4 cups fresh blackberries

3 cups fresh rhubarb, diced

1 tbsp lemon juice

1 tbsp vanilla extract

3 tbsp arrowroot powder

1 tsp liquid stevia

1 tsp cinnamon

 

Topping:

1 ½ cups almond meal

½ cup chopped walnuts

¼ cup coconut oil, melted

¼ cup coconut sugar

½ tsp pink Himalayan salt

2 tsp cinnamon

 

Preheat oven to 350 degrees

 

Wash and prepared fruit and transfer to large bowl. Toss with lemon juice, vanilla, arrowroot powder, stevia and cinnamon. Transfer to 9” x 13” dish.

 

In separate bowl, combine all topping ingredients. Spread evenly over the fruit mixture. Cover with foil and bake in oven for 45 mins. Remove foil and bake for another 5-10 mins, until topping is browned.

 

Let cool for about 10 mins on wire rack. Serve topped with a dollop of vanilla Greek yogurt, if desired.

 

 

Nutritional Info (per serving):

Cals: 206; Carbs: 15 g; Healthy Fats: 15 g; Protein: 5 g; Sugars: 5 g

 

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