I dub these little babies ‘the Karen crumble’, named after the supposed storm. They are saliva-inducing cold or hot and I confess to devouring TWO straight out of the oven last night. It was a tough WOD. Sorry. I personally LOVE crunchy textures and think that everything I eat, no matter sweet or savoury, should have some crunchiness to it. So I made the ratio of crumb mixture to fruit filling 3:2 respectively. Because I always eat and cook in ratios. And ratios make the world go round.
3 stalks of rhubarb, tips and ends cut off (2 cups)
2 cups strawberries, diced
1/4 cup chopped fresh mint leaves
Zest of 1 lemon
1 teaspoon lemon juice
4 tablespoons Chai honey (I got mine from Beekind, but you can add 1 teaspoon cinnamon, 1/2 teaspoon allspice to your regular raw honey)
Generous pinch of salt
3/4 cup chopped almonds/pecans, slightly toasted
1 1/4 cup unsweetened shredded coconut, toasted
1 cup almond flour
3 tablespoons coconut flour
2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons honey
5 tablespoons coconut oil
Method of Madness:-
- Preheat oven to 350 degrees F. Use a little coconut oil to grease 4 medium sized ramekins (or 8 small ramekins, if you want to serve this at a party)
- Place diced rhubarb, strawberries, chopped mint leaves, lemon zest and juice, salt and honey in a large bowl and mix together.
- Place shredded coconut, chopped nuts, almond flour, coconut flour, cinnamon and salt in a medium mixing bowl. Incorporate well.
- Add honey and coconut oil and mix with your hands till resembles large crumbs. YUM.
- Fill ramekins halfway with fruit mix. Crumble the remaining half of ramekins with your Paleo crumbs.
- Bake in the oven on middle rack for 25 minutes, checking occasionally to prevent crumb top from burning. When the top looks like the golden brown tan you’ve always wanted and the fruit is bubbling, remove from the oven and let cool for a few minutes. Just a few.
- EAT IT. ALL.