Vegan Strawberry/Blueberry & Rhubarb Crumble

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Spring is in full swing. Goodbye April showers, and hello May flowers. This also means spring ingredients, and the fast approach of summer! It’s starting to warm up a little, and the sun’s out.

I’m a huge fan of crumbles/crisps. Depending on the season, and the fruits available, they’re great to make year round. In the past, I’ve made apple, but with spring, it was time to try rhubarb. Whole Foods has this amazing raspberry rhubarb crumble, and I was inspired to create a similar crumble.

To be honest, this was my first time using rhubarb, and boy was it ever simple. I thought it would be too sour, or that I would have to put effort preparing it right, but it really isn’t.

The classic pairing of course is strawberry. I had some blueberries on hand and wanted to add some in too. I also added a secret ingredient: rosemary. I love adding herbs to my fruit desserts (remember my apple & sage hand pies?), because it really brings out the flavours and brightens it up. I highly suggest trying it out.

This crumble is vegan, and it can be made completely gluten-free. The crumble topping is by far the best bit, crunchy texture that adds to the filling. And if you really love the topping, you can always double it for more. Served with a nice scoop of vegan vanilla ice cream? You got an awesome dessert.

Ingredients

Topping

  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/4 cup flour (sub for more almond meal for gluten free option)
  • 1/3 cup coconut sugar
  • 1/3 cup cane sugar
  • 1/2 cup vegan butter, melted (can sub coconut oil)
  • 1 tsp cinnamon
  • 1/4 tsp salt

Filling

  • 2 stalks of rhubarb, peeled and chopped
  • 3 1/2 cups of strawberries, sliced (can use frozen)
  • 1/4 cup blueberries (can use frozen)
  • 3/4 cup coconut sugar
  • 1 tsp tapioca/cornstarch
  • 1 tsp dried rosemary

———

Preheat oven to 375 degrees F. Grease an oven proof skillet or dish and set aside.

In a large mixing bowl combine blueberries, strawberries, rhubarb, coconut sugar, rosemary, and starch. Mix well and let the fruit sit for 5-10 minutes
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Combine flour, oats, almond meal, sugar, cinnamon, and salt in a large mixing bowl. Pour in melted butter in three separate amounts, mixing after each one. Mix with your fingers to make a crumbly consistency.
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Pour fruit into the greased skillet or dish, making sure not to put in any liquid that seeped out (you don’t want a watery crumble!). Evenly distribute your crisp topping on top of the fruit. Bakefor 30 minutes
Serve warm and with ice cream!
Other options? Try apple + rhubarb, with cinnamon and nutmeg and lemon juice, or raspberry + rhubarb!
What are your favourite spring desserts/fruits?
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