LOW-CARB BERRY RHUBARB CRUMBLE - MOORE OR LESS COOKING

Low-Carb Berry Rhubarb Crumble - Moore or Less Cooking image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup finely diced walnuts
1/2 cup coconut flour
1/4 cup cashew meal
1/4 cup + 1 tsp Monksweet Stevia Blend
1/4 tsp sea salt
6 tbsp melted butter, unsalted
Filling:
1 cup finely diced strawberries
1/2 cup raspberries
1 cup finely diced rhubarb (about 2 stalks)
1 tbsp lemon juice
1-2 tsp Monksweet Stevia Blend

Steps:

Preheat oven to 350 degrees F
In a bowl, combine filling ingredients.
Set bowl aside.
In another bowl, combine walnuts, coconut flour, cashew meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
Add butter and combine until the whole mix is crumbly.
Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
Grease a 9" glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
Pour the fruit mixture over the crust and spread evenly.
Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook).
Once finished, let cool completely in the refrigerator (at least a few hours to set so it can be sliced and held like a pie), then serve.