This is a recipe from the Epicurious website. I changed the regular flour for spelt to make it wheat free and the butter for virgin coconut oil to make it a little healthier. YUMMY!

APPLE RHUBARB CRISP (WHEAT-FREE)

3 cups diced apples

3 cups diced rhubarb

½ cup of cane sugar (you may need more depending on how sweet the apples are)

2 tablespoons of spelt flour

1 teaspoon of cinnamon

Topping:

½ cup of spelt flour

½ cup oatmeal

¼ cup brown sugar

Pinch of salt

Dried coconut or nuts (optional)

1/4 cup virgin coconut oil

Combine apples, rhubarb, sugar, flour and cinnamon in a bowl. Fill oven safe baking dish (or ramekins for individual servings). In a separate bowl, combine flour, oatmeal, brown sugar, salt, and coconut or nuts if using. Work in coconut oil with your fingers until mixture is well combined and sticks together when squeezed. Mound topping over apple – rhubarb mixture. Bake in a 350-degree oven for 45 minutes – 1 hour or until apples are tender and topping is browned.

ENJOY!

Borrowed Photo