Recipe by A Clean Bake
Ingredients
- Filling:
- 3 cups/300g rhubarb, chopped
- 3 cups/300g strawberries, hulled and sliced
- 1 tsp fresh lemon juice
- 1 1/2 tbsp/15g/0.5 oz tapioca starch/flour
- 1/4 cup/45g/1.5 oz Natvia
- 1 tsp cinnamon, to taste
- 1/4 tsp ground cardamom
- Crumble:
- 1 cup/90g/3 oz blanched almond flour
- 2 1/4 tbsp/31g/1.1 oz coconut sugar
- 1 1/2 tbsp/20g/0.7 oz ground cinnamon
- 3 tsp coconut flour
- pinch salt
- 1/2 cup/60g/2 oz pecans, finely chopped
- 1/4 cup/60ml melted coconut oil (or butter if not vegan)
- 1/4 cup/87g/3 oz maple syrup (or honey if not vegan)
Directions
- Preheat the oven to 350°F/180°C. Lightly grease a pie plate and set aside.
- In a large mixing bowl, fold together the rhubarb and strawberries until combined. Add the lemon juice and stir gently.
- Stir in the tapioca starch, Natvia, cinnamon and cardamom. Taste and adjust spices if desired.
- Pour the filling into the prepared pie dish and set aside.
- For the crumble topping, whisk together the almond flour, coconut sugar, cinnamon, coconut flour, and salt. Add the pecans and stir briefly to incorporate.
- In a separate small bowl, mix together the coconut oil and maple syrup. Add this to the dry (flours/sugar) mixture. Stir until it has the consistency of a slightly wet cookie dough.
- Use your fingers to crumble the topping dough evenly over the top of the fruit filling in the pie pan.
- Bake for 45-60 minutes until the filling is bubbling around the edges and the rhubarb is tender.
