Sweet, tangy rhubarb and strawberry filling topped with crunchy crumble, this rhubarb and strawberry crumble is a cozy dessert/breakfast perfect for a chilly day or chilled afternoon.
Place a non-stick frying pan over medium heat. Once the pan is hot, add rhubarb pieces and strawberries to the pan. Cook for about 1 minute.
Then add the sugar, cinnamon, and lemon juice. Cook for another 3~4 minutes. Stir occasionally.
Turn off the heat and transfer the mixture into 2 big ramekins. Set it aside.
To make the crumble:
In a big bowl, add almond flour, oat flour, rolled oats, coconut sugar, and a pinch of salt. Mix all together with a fork.
Then add maple syrup and melted coconut oil. Use the fork to mix all ingredients together evenly. It should look like crumbly dough.
Stir the desiccated coconut into the mixture.
Assemble & bake:
Use your finger to crumble the crumble mixture on top of the rhubarb and strawberry filling, evenly divided.
Place the ramekins into the preheated oven to bake for 28~32 minutes. The crumble topping should look golden brown and your kitchen will smell amazing.
Carefully take the crumble out from the oven and let them sit for 3~5 minutes before digging in. You can serve it with a scoop of ice cream if you want to bring it to another level. Enjoy!
Notes
Storage: This crumble is best served warm. If you got any leftovers, let them cool down completely, cover them, and store them in the fridge. It can last for 3~4 days. Upon serving, remove the cover the reheat it in the oven for 5~10 minutes at 175°C/350°F.