Strawbarb Crumble
May 1, 2017
Strawbarb Crumble is a gluten-free treat that highlights plant-based proteins (nuts and seeds) and healthy fats while indulging in the season’s bounty. The warming spices round out the bitterness of the rhubarb. Enjoy for dessert or the occasional breakfast treat with added healthy fats and protein (like hemp seeds, Sweet Cashew Cream, or your favorite dairy-free yogurt).
If you're looking to shake things up a bit, feel free to create your own filling combo with raspberries, blackberries, plum, whatever inspires you!
Stawbarb Crumble
Prep time: 15 min., Bake time: 45 min., Total time: 1 hr.
Ingredients
Filling
4 C. sliced rhubarb
2 C. quartered strawberries
1 ½ Tbs. tapioca/arrowroot starch
2 Tbs. Maple syrup
Crumble Topping
1/3 C. brown rice flour
1/3 C. pumpkin seed, coarsely ground/chopped
1/4 C. almonds, coarsely ground/chopped
1/4 C. walnuts, coarsely ground/chopped
1/2 C. gf oats
1/2 tsp. cinnamon
1/2 tsp. coriander
1/2 tsp. ginger
1/8 tsp. nutmeg
3 Tbs. unrefined coconut oil
3 Tbs. maple syrup
Directions
Preheat oven to 350° F
Place rinsed & drained rhubarb and berry slices in a large bowl.
Sprinkle with arrowroot and maple syrup. Stir to evenly coat.
Pour into an 8” or 9” ceramic or glass pie dish.
In the previously used bowl (or a new one. You’re doing dishes, not me), combine all dry crumble ingredients and stir to combine.
Add coconut oil and maple syrup. Mix with a pastry knife or fork until crumbly. If need be, get right in there and use those hands!
Sprinkle crumble topping over the filling mixture and spread evenly.
Cover the crumble with foil (to prevent burning) and remove the foil around the 25 minute mark. Bake for a total of ~50 min. until rhubarb has softened and crumble is golden brown.
Let cool before serving. Enjoy as is or top with Sweet Cashew Cream or your favorite dairy free ice cream.
Pro Tips
Prep: Prepare dry ingredients ahead of time and store in an airtight container. When ready, add oil and sweetener, and you're ready to roll.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Grain-Free Option: Omit oats and replace with nut/seed of choice.
Sweeter: Increase the maple syrup in the filling if you don’t want a slightly sour crumble.
Tell us what you think in the comments below.