Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

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.

recipe from Paleo Parents

Easy Supper Club: Bacon-Arugula-Apple Bites

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

Bacon-Arugula-Apple Bites

• Toss Red Delicious apple slices in lemon juice; pat dry. Spread each with about 2 tsp garlic-and-herb spreadable cheese. Top with cooked and crumbled bacon, baby arugula sprigs, and freshly cracked pepper.

Tuesday: Herbed Pork Roast
Thursday: Roasted Fall Veggies & Basil & Blue Cheese Salad

Friday: Puffed Mashed Potatoes

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!