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.
- 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
- 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.