Strawberry Rhubarb Crumble

This spring crumble is a simpler alternative to my strawberry rhubarb pie. It’s gluten-free, uses a natural sweetener, and can be cobbled together in about fifteen minutes. I like to mix the dry ingredients for the crumble the night before so that come morning, all I have to do is chop the fruit, mix the filling, and assemble everything before popping it in the oven. My kids love eating this for breakfast or dessert and I personally think it tastes best as a leftover, the day after serving it fresh from the oven. Serves 6-8.

Ingredients

FILLING

2 lbs. strawberries, chopped

4 stalks rhubarb, chopped

1/4 cup maple syrup

CRUMBLE

1 1/2 cups rolled oats

1/2 cup almond flour

1/4 tsp cinnamon

1/2 cup chopped pecans or walnuts

1/4 cup maple syrup

1/3 cup coconut oil, melted

1 tsp vanilla extract

pinch of salt

Directions

1. Preheat the oven to 350F.

2. Combine the ingredients for the filling, mix well, and add to a 9 x 9 inch baking dish.

3. In a medium size bowl, mix together the ingredients for the crumble.

4. Spread the crumble evenly over the top of the strawberries and rhubarb and bake for 40-45 minutes or until the crumble is golden brown and the fruit filling starts to bubble.

5. Remove from the oven, allow to cool for 15 minutes, and serve warm with a dollop of yogurt on top.