1 tbsp coconut oil 2 cups diced rhubarb, cut into 1/2-inch pieces 2 cups strawberries 2 cups blackberries 2 tbsp lemon juice 1 tsp ground cinnamon 1/4 tsp powdered ginger 1/2 cup maple syrup
Topping: 2 tbsp coconut oil 1 cup almond flour 1/2 cup pecans Dash of sea salt 1/2 tsp ground nutmeg 2 tbsp maple syrup
Lightly coat the inside of the slow cooker with coconut oil.
Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
Cook on high for 2 hours or until fruit is tender.
Preheat the oven to 375 degrees.
Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
Let rest for 5 minutes then serve from the slow cooker stoneware.
Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
This recipe is derrived from Practical Paleo by Diane Sanfilippo