Strawberry Rhubarb Crumble (gluten-free, lower carb)

Strawberries are going full throttle, and I still had some of last year's rhubarb in my fridge. I looked up a few low-carb crumble/crisp recipes online but they sounded bad, so I decided to wing it and just mix some things together that I had on hand.

For once, it worked!  The brown sugar Splenda doesn't seem as chemically flavored, or maybe it helped that I didn't use much, and just let the sweetness of the fruit speak for itself.  Since my rhubarb was starting out frozen, I did sprinkle the fruit with 1 tbsp of cornstarch, but I'll list that as optional.  Look, unless you have some arrowroot on hand and know how to use it so it doesn't go gummy on you, that might be a better alternative, but I figured 1 tbsp wouldn't take it over the top. 

JennyBakes.com Strawberry Rhubarb Crumble (lower carb, gluten-free)

(Please credit if you use the recipe, since this is an original for once!)

Fruit:
2 cups rhubarb, fresh or frozen, diced
3 cups strawberries, sliced or quartered
squeeze of citrus juice (I used lime but that's all I had - lemon is probably best!)
1 tbsp cornstarch (optional)
1 tbsp brown sugar Splenda substitute (taste fruit, you may desire more or less depending on sweetness)
1 tsp cinnamon
1/2 tsp cardamom (optional)

Crumble:
1/2 cup slivered or sliced almonds
1/2 cup almond flour
1/4 cup chickpea flour (or other non-gluten flour)
1/4 cup brown sugar Splenda substitute
1 tbsp ground flaxseed
1 tsp cinnamon
1/2 tsp cardamom (optional)
4 tbsp butter

1. Preheat oven to 375 F.
2. Prepare fruit and mix in citrus juice, optional cornstarch, brown sugar substitute, and spices.
3. For crumble, mix dry ingredients together.  Cut butter into squares and mix with fingertips until incorporated (doesn't need to be at room temperature).  Mix in almonds.
4. Pour fruit into pie plate or other baking pan similar in volume.  Top generously with crumble mixture.
5. Bake for 45 minutes, or until mixture is bubbling.

Let me know if you try it, and what you think!  I'll probably use a similar recipe with fruit throughout the summer and fall.  I can't wait to try it with apples!