Blueberry Rhubarb Crumble
- 4 cups ripe blueberries
- 2 stalks rhubarb cut into 1/2" cubes
- 1/2 cup sugar
- 1 TBSP cornstarch
- 1 cup flour
- 1/2 cup maple sugar
- 1/2 TSP baking powder
- 1/4 TSP salt
- 1/2 cup cold butter
- 1/2 cup sliced almonds
Preheat oven to 375˚F
Lightly grease 8 x 11" baking dish with butter. In separate bowl toss fruit with sugar and cornstarch. Pour into baking dish.
Make crumble topping. Cut butter into 1/2 inch pieces. In a medium bowl combine all topping dry ingredients, except for almond slices. Add butter and work into mixture with fork, fingers or pastry cutter until mixture forms coarse crumbs. Fold almonds into mixture.
Cover filling with crumble topping and bake for 30 to 35 minutes until topping is light golden brown and filling is bubbling around edges of pan.
Let cool 15 minutes before serving so filling can set.
Find more SIBO friendly sweets and desserts in The Good LFE Cookbook.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.