Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble
Recipe by Julia Gibson
Ingredients
12
Time
45m
Serves
10
A perfect way to use fresh summer fruits is in this classic dessert that always a hit. Oat flour replaces all-purpose in the crumble to keep it gluten free, and maple syrup, honey and coconut sugar naturally sweeten the dessert that results in a seriously delicious fruit crisp that you could eat for breakfast.
Dessert
Gluten-Free
Ingredients
1 1/4 cups
Oat Flour
1/3 cup
Coconut Sugar
1/4 tsp
Fine Sea Salt
1/2 cup
Cold Butter
cut into small pieces
1 Tbsp
Maple Syrup
2 tsp
Vanilla Extract
3/4 cup
Rolled Oats
1/2 cup
Walnuts
chopped
2 lbs
Strawberries
hulled and halved
12 oz
Rhubarb
ends trimmed and stalks cut crosswise into 1/2-inch thick pieces
2-4 Tbsp
Honey
depending on desired level of sweetness
2 Tbsp
Tapioca Starch
Instructions
1
Preheat oven to 375 degrees Fahrenheit and butter a large rectangular baking dish.
2
Combine the oat flour, coconut sugar and salt in a large bowl. Add in the butter, maple syrup and 1 teaspoon of vanilla extract. Using clean hands, rub the butter into the dry mixture until small clumps form. Mix in the oats and walnuts.
3
Combine the strawberries, rhubarb, honey, remaining vanilla extract and tapioca starch together in a large bowl. Toss to coat.
4
Transfer the fruit to the prepared baking dish and sprinkle with the oat topping evenly over filling.
5
Bake crumble until the filling bubbles thickly and the topping is golden and crisp, about 45 minutes. Allow to cool for 10-15 minutes before spooning into bowls. Serve with vanilla ice cream if desired.
6
Substitutions: Replace butter with solid coconut oil or cold plant-based butter, to make it vegan. Replace the walnuts with another nut such as almonds or pecans. Add spices such as cinnamon, ginger or cardamom for a spice twist. Replace vanilla extract with almond extract for a change in flavour.
Explore More
More Recipes by Julia Gibson
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.

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