A few months ago, I made a strawberry rhubarb crumble with a lot of modified ingredients that I was pretty happy with. We are already in the thick of peach season right now, so I decided to try coconut flour out in this type of recipe too.
I used the same recipe as before, except because I didn't have flaxseed (I'm out! Must remedy this!) I just left it out. I wasn't sure it did anything. I think I was wrong. I think flaxseed brings everything together. This wasn't bad, but I overbaked it a tad and the crumb topping was pretty dense. The flavor was good though, and less savory than when I used half chickpea flour.
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