strawberry rhubarb crumble

Vegan, Gluten free

Prep time: 15 minutes

Cook time: 40-45 minutes

FOR THE FILLING:

2 cups rhubarb, cut into 3/4" peices

2 cups strawberries, hulled*, cut into 3/4" peices

1/4 cup granulated sugar

2/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 tablespoon cornstarch

pinch of salt

FOR THE TOPPING:

3/4 cup + 1 tablespoon oat flour*

1 1/4 cups rolled oats

2/3 cup light brown sugar

1/2 cup + 1 tablespoon coconut oil*

1/4 teaspoon salt

*Try this useful tip for hulling strawberries

*Oat flour can be made by blending oats in a coffee grinder or food processor until they resemble flour, to ensure dish is gluten free, make sure you use certified gluten free oats.

*For an option that includes dairy, 2/3 cup of butter + 1 tablespoon of coconut oil works too!

METHOD:

  1. Preheat the oven to 350 degrees F and grease an 8x8" baking dish.

  2. In a large mixing bowl, stir together the sugar, almond extract, vanilla extract cornstarch and salt.

  3. Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.

  4. In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted coconut oil and salt until well combined.

  5. Spoon the fruit mixture into the pan and top with the topping. Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling.

  6. Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.