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.
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.