Description
Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream!
Ingredients
Strawberry Rhubarb Filling
- 2 cups fresh or frozen rhubarb, sliced in ½” pieces
- 16-oz. fresh or frozen strawberries, sliced
- 1 TBSP cornstarch
- 1/2 cup coconut sugar
Crumble Topping
- 1 cup almond flour
- 2 cups gluten-free old-fashioned rolled oats
- 1/2 cup Artisana Organics Raw Almond Butter
- 1/2 cup pure maple syrup
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper or lightly grease with coconut oil.
- First, prepare the strawberry rhubarb filling. Add the sliced rhubarb, sliced strawberries, cornstarch, and coconut sugar to a large mixing bowl. Toss with your hands until the fruit is well coated in sugar and cornstarch.
- Transfer the strawberry rhubarb mixture to the greased pan and spread them into an even layer.
- Next, create the crumble topping. Add the almond flour, oats, Artisana Organics Raw Almond Butter, and maple syrup to a bowl and stir until thick and well incorporated. The mixture will be thick and sticky.
- Use your hands to crumble the dough and sprinkle it over the top.
- Bake the crumble for 30-35 minutes, until the crumb topping is crisp and lightly browned on top.
- Allow the pan to cool completely before dishing out with a spoon.
- Store leftover Strawberry Rhubarb Crumble in the refrigerator for up to one week and reheat before serving.
Notes
Recipe adapted from From My Bowl
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free