Rhubarb, Cherry And Strawberry Crumble

1. 1

   Pre-heat oven to 400 degrees.

2. 2

   Place chopped rhubarb, cherries and strawberries in a saucepan over medium heat. Cover and heat for 2-4 minutes.

3. 3

   Add brown sugar to heated fruit mix and stir until blended. Heat an additional 10-12 minutes or until the fruit juices are bubbling and rhubarb is soft.

4. 4

   While the fruit continues to cook, prepare the crumble.

5. 5

   In a mixing bowl, combine the almond butter, coconut oil, gluten-free flour, oats and almonds. Mixture should be 'crumbly'. If not, add a few more oats.

6. 6

   When fruit mixture is ready, remove from heat and pour into a glass 8x8 dish. Top with crumble.

7. 7

   Bake for 20-25 minutes. Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.