Low-Carb Berry Rhubarb Crumble

INGREDIENTS

1 cup

finely diced walnuts

1/2 cup

coconut flour

1/4 cup

cashew meal

1/4 cup

+ 1 tsp Monksweet Stevia Blend

1/4 tsp

sea salt

6 tbsp

melted butter, unsalted

Filling:

1 cup

finely diced strawberries

1/2 cup

raspberries

1 cup

finely diced rhubarb (about 2 stalks)

1 tbsp

lemon juice

1 tsp

Monksweet Stevia Blend