For the Filling:

•4 cups fresh rhubarb, cut into 1/2-inch pieces

•1/3 cup pure maple syrup

•2 tablespoons cornstarch

•1 teaspoon vanilla extract

•1/2 teaspoon cinnamon

•Pinch of salt

For the Crumble Topping:

•1 cup old-fashioned rolled oats

•1/2 cup almond flour

•1/3 cup chopped walnuts or pecans

•3 tablespoons coconut oil, melted

•3 tablespoons pure maple syrup

•1/2 teaspoon cinnamon

•1/4 teaspoon salt

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Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish or 6 individual ramekins.
Prepare filling: In a large bowl, toss rhubarb with maple syrup, cornstarch, vanilla, cinnamon, and salt until well coated.
Make topping: In another bowl, combine oats, almond flour, nuts, melted coconut oil, maple syrup, cinnamon, and salt. Mix until everything is evenly moistened and mixture holds together when squeezed.
Assemble: Transfer rhubarb mixture to prepared baking dish. Sprinkle crumble topping evenly over fruit.
Bake: Bake for 25-30 minutes (20-25 minutes for individual ramekins) until topping is golden brown and filling is bubbling around the edges.

Cool and serve: Let cool for 10 minutes before serving. Serve warm or at room temperature.