Apple Rhubarb Crisp
In a pan on the stovetop:
6-7 apples, chunked (skin on or off, you choose)
5 stems rhubarb, peeled and cubed
2 oz orange, juiced
1 Tbsp arrowroot powder
1 Tbsp Natural Edge Vanilla Protein Powder
2 Tbsp honey
1 tsp. Cinnamon
1 tsp. Lemon juice
2 scoops Natural Edge Vanilla Protein Powder
2 Tbsp. coconut flour
½ cup almond flour
½ cup oats
1-2 Tbsp. honey
1 Tbsp. chia seeds
2 tsp. cinnamon
4 Tbsp. coconut oil
Nuts if you prefer an extra crunch
Preheat an oven to (350°F)
Chop the apple in large chunks and place into a saucepan.
Chop the rhubarb into small pieces and place onto the top of the apples.
Add lemon, cinnamon, honey, orange juice, protein powder and arrowroot powder.
Place the pot over the stove and cook for 5-15 minutes or until the apple has softened.
Meanwhile prepare the crumble by placing all the topping ingredients in a bowl (Almond flour, coconut flour, honey, chia, protein, oats, cinnamon, coconut oil)
Using your fingers mix the ingredients until they resemble a crumbly mix.
Place the apple & rhubarb mix into an 8×8 pan, then place the topping onto the top of the apple mix.
Place in oven and cook for about 15-20 minutes or until golden brown on top.
As mentioned in this paleo rhubarb crisp recipe I mention you add nuts for a bit of extra crunch. Try adding nuts such as macadamias, almonds, hazelnuts and almost any other nut but peanuts.
Since the apple & rhubarb is already cooked the only reason you need to cook this in the oven is the topping. If you prefer a more chunky filling then cook the apple for a bit less.
If you find the topping mix is too wet simply add some more of the dry ingredients. Alternatively, if the mix is too dry try adding some more coconut oil.
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