Simple, fruity and delicious crumble with rhubarb and mango, topped with a fine mixture of almond flour and coconut flakes. Easy to make, delicious and a very fine dessert best with a scoop of vanilla ice cream. Vegan, gluten-free, naturally sweetened.
Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and provide a medium casserole dish.
FOR THE RHUBARB-MANGO MIXTURE Place rhubarb, mango, lemon juice, arrowroot flour, ginger, lemon zest and bourbon vanilla in a bowl and mix until well combined. Set aside.
450 g Rhubarb, 200 g Mango, 30 ml Lemon juice, 2 TL Arrowroot flour, 2 TL Ginger, 1 TL Lemon peel, ¼ TL Bourbon vanilla
FOR THE TOPPING Place almond flour, shredded coconut, coconut oil and maple syrup in a bowl and mix with your hands until a slightly crumbly dough forms.
90 g Almond flour, 35 g Coconut shavings, 35 g Coconut oil, 60 ml maple syrup
Pourrhubarb-mango mixture into baking dish and spread evenly. Sprinkle the topping evenly over the top and place in the oven. Bake for 30 minutes until the top is nice and golden brown.
Remove from the oven and finish with cream or a scoop of vanilla ice cream, as desired. Enjoy immediately and store leftovers in the refrigerator for 1-2 days.