Ingredients
- 2 small golden plums quartered
- ½ tablespoon Splenda
- ¼ cup rhubarb thinly sliced
- 1 tablespoon honey
- 2 tablespoons oats
- 1 tablespoon buckwheat flour
- 1 tablespoon coconut flour
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil chilled
Instructions
- Preheat the oven to 400°F.
- Place the plums, cut sides down, into a small cast-iron skillet.
- Sprinkle the plums with ½ tablespoon of Splenda.
- Scatter the rhubarb over the plums.
- Drizzle the honey over the fruit and set aside.
- In a small bowl, combine the oats, flours, cinnamon, and brown sugar.
- Cut the cold coconut oil into small cubes and blend into the flour mixture with a pastry blender or your fingers.
- Combine until the pieces are blended in and the mixture has turned into small crumbs. Sprinkle the crumbs over the fruit.
- Bake for 30-35 minutes, then turn your oven to high broil and cook 3 minutes more, until golden brown.
- DEVOUR.