Almond Flour Cherry Rhubarb Crumble (GF)
Easy 7-ingredient almond flour cherry rhubarb crumble. Served in individual portions for a quick and delicious summer dessert for two! Oat-free, refined sugar-free, gluten-free, and vegan optional.
Servings: 2 servings
Calories: 581kcal
Ingredients
- 1 cup rhubarb, sliced
- 1 cup cherries, pitted and halved
- 2 tsp arrowroot powder
- 1 tbsp coconut palm sugar
- 1 tsp lime zest
Crumble Topping
- 1 cup almond flour
- 1 tbsp coconut palm sugar
- 3 tbsp unsalted butter cold and diced into cubes
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°
- In a small bowl combine halved cherries, diced rhubarb, coconut palm sugar, and lime zest. Stir until well combined. Add arrowroot powder and stir well.
- Pour mixture into 2 small ramekins or an 8x8" baking dish.
- Prepare crumble topping by mixing together almond flour, coconut palm sugar, salt, and butter. Mix together with your hands (I find this is the easiest way) until the mixture resembles small pebbles. Top fruit mixture entirely with crumble.
- Bake for 25-30 minutes or until bubbly and the topping has just begun to brown. Allow to cool before serving.
- Serve with traditional or dairy free vanilla ice cream.
Notes
Substitutions:
- You can substitute cherries with just about any other kind of fruit, strawberries, raspberries, blackberries or blueberries. Diced stone fruit like apricots or peaches would also be delicious
- You can substitute coconut palm sugar with brown sugar at a 1:1 ratio
- You can substitute arrowroot powder with cornstarch at a 1:1 ratio
- I used individual gratin ramekins for this recipe. I love summer desserts that are individual and mini! You can certainly make a larger version of this but I would recommend doubling the recipe.
Nutrition
Serving: 1portion | Calories: 581kcal | Carbohydrates: 40g | Protein: 13g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 320mg | Potassium: 329mg | Fiber: 9g | Sugar: 20g | Vitamin A: 640IU | Vitamin C: 9.7mg | Calcium: 184mg | Iron: 2.5mg
