Apple Rhubarb Crumble... and kids making a mess in the kitchen.

The other night on a whim, I decided to make a pie. Ok, well, not really a pie, more like a crumble. I was gifted a bunch of rhubarb from a friend and wanted to put it to some good use.

Now, this was a new recipe for me so I was looking things up, trying to figure out measurements, correcting some over pouring and really trying to focus. My daughter also had some of her own inspiration to get in the kitchen... right in the middle of what I was trying to accomplish.

This is tricky for me.

I want her to learn how to cook. I want her to know food... GOOD food, and how to use it well. Just not really when I'm trying something for the first time. But isn't this the best time to learn? Share the learning with one another? After all, my inspiration, sparked her inspiration.

It's all about letting go. Checking my control and allowing her to explore, just as I have had to learn to explore (except I was 30 and she is 6 and I could read recipes and she is just pouring whatever she can find into a bowl).

So after some seriously interesting ingredients mixed together (cayenne pepper, cumin seeds, lemon, white pepper, raw honey, coconut oil, rolled oats... just to name a few), and cooking it, I was asked to try it.

Here's how I handled the situation...

What would you do??

Needless to say, we cleaned the mess and a pie (I mean crumble) was made.

This crumble is the perfect mix of tart and sweetness and it was loved by everyone!



  • 2 cup rhubarb, chopped
  • 4 granny smith apples, cubed
  • 2 tbsp pure maple syrup
  • 1/2 lemon, juiced


  • 1/2 cup raw walnuts
  • 1/2 cup shredded coconut
  • 1 cup gluten free rolled oats, divided
  • 1/2 cup raw cashews
  • 1 tsp true cinnamon
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup


  1. Preheat oven at 350.
  2. In a large bowl, combined all the ingredients for the filling. Mix them together, making sure rhubarb and apple is covered in maple syrup and lemon.
  3. In a food processor fitted with the S blade, add walnuts, shredded coconut, 1/2 cup rolled oats and cashews. Blend until nut are in small fine pieces and no chunks remain.
  4. In another medium bowl, pour blended mixture and cinnamon together and mix. Now add coconut oil, maple syrup and rolled oats and mix until well combined.
  5. In an oven safe pie dish, pour the filling in a spread out evenly. Now pour the topping mixture on top and spread out evenly, trying to have the same layer of thickness throughout.
  6. Bake for 45 minutes. Let cool for 10 minutes before digging in!

Eat this beaut on it's own, top with some coconut nice cream... or better yet, how about some nut butter, raw honey and coconut yogurt. I did that and it was amazing! I even posted it in an Instagram story.

Enjoy this one and remember... be messy and eat awful bites. Because that's what you do as a parent.

Much love,