Coconut Peach Rhubarb Crumble -- Healthoholics

About the Recipe

I’ve been on a diet protocol called AIP (Auto-Immune Protocol) for a little over one year to heal some thyroid troubles I was having. On AIP there are no grains, refined sugars, legumes, nuts or seeds, among other things — which as you can image, made dessert a little challenging.

On another note, every winter, I forget that rhubarb exists. Then every spring I am filled with joy like a child on Christmas morning the first time I see rhubarb at the farmer’s market in the spring.

Well, adding these two things together — the lack of desserts in my life for the last year, and my excitement over rhubarb — I had to get to work creating in the kitchen!

I came up with a tasty Coconut Peach Rhubarb Crumble that respects my current dietary choices (and what’s best for my body), while also allowing me to bask in the unique, tart, springtime-bounty that is rhubarb!

Even if you are not on an AIP diet, this crumble is high in fibre and healthy fats — meaning you can enjoy it without a blood sugar crash an hour later. Or, if you’re looking for an easy breakfast you can enjoy for several days, this dish would certainly do the trick!

Let me know in the comments below what you think when you try out this recipe!

Coconut Peach Rhubarb Crumble

Prep Time:

10 mins

Serves:

8-12

Cook Time:

30 mins

Author:

Veronica Qubrossi

Total Time:

40 mins

Ingredients:

1/2 cup coconut manna
1/4 cup maple syrup
1 1/2 tsp cinnamon (or double up if you’re a cinnamon lover like me!)
generous pinch of salt
optional: 1 tsp vanilla extract
2 cups unsweetened shredded coconut
4 cups sliced peaches (fresh or frozen)
2 cups sliced rhubarb
juice of half a lemon

Instructions:

Preheat oven to 350*F.
In a medium sauce pan, over low heat, melt together the coconut manna, maple syrup, cinnamon, salt and vanilla.
While that mixture is melting, combine peach and rhubarb in a 9×13 casserole dish or large pie pan. Add lemon juice and toss to coat well.
As the coconut manna and maple syrup begin to melt, stir constantly to ensure it doesn’t burn.
Once mixture is heated and well combined, remove from heat and add shredded coconut to the pot. Use a fork to press the shredded coconut into the manna mixture creating a “crumble” texture.
Evenly distribute the crumble mixture on top of the peach and rhubarb in the casserole dish.
Place casserole dish in the oven, and bake for approximately 30 minutes until coconut is golden brown, and peaches and rhubarb are fork-tender.
Allow to cool for at least 20 minutes prior to serving.
Enjoy!