Healthier Strawberry Rhubarb Vegan Crumble
This Healthier Strawberry Rhubarb Vegan Crumble is deeeelightful. It’s sweet, it’s got some rhubarb tartness, and it has a mildly nutty crumble topping with spices. This crumble is the perfect way to use up some of that scrumptious summer rhubarb! My rhubarb plants just keep on producing a bountiful harvest so I’ve been doing some experimenting. Very delicious experimenting. 🙂
This Healthier Strawberry Rhubarb Vegan Crumble is healthier because it uses oats and almond flour for the crumble topping, not all purpose flour which is often used. This means that the crumble has fewer empty calories than a pie usually has, and it even provides a little bit of protein and minerals. I also used less sugar and added more strawberries instead, so that the natural sweetness of strawberries would sweeten up the crumble pie.
For this recipe you can use either fresh or frozen strawberries. If you have frozen strawberries, then you might just have to bake the pie a little longer, so keep an eye on it. As long as the frozen strawberries are tasty then you will have a delicious pie! Using frozen berries also make this recipe more affordable than just buying fresh berries. But if you can go berry picking that’s even better of course!
To make this pie even healthier, you can skip topping it with vanilla ice cream and top it with your favourite vanilla plant based yogurt instead! You can also top it with a vanilla custard. This Healthier Strawberry Rhubarb Vegan Crumble is best enjoyed fresh but leftovers can easily be stored in the fridge. This crumble makes about 6 or 7 servings, depending on how big a portion you want. If you’re interested in other recipes similar to this vourite vanilla plant based yogurt instead! You can also top it with a vanilla custard. I hope you like this recipe, let me know what you think! Enjoy!
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If you enjoy this Healthier Strawberry Rhubarb Vegan Crumble, you can try my Healthy Cherry Almond Vegan Crumble Bars or my Healthy Strawberry Rhubarb Crisp Chia Pudding!
Healthier Strawberry Rhubarb Vegan Crumble
Ingredients
The Filling
- 2 cups strawberries
- 1 ½ cups rhubarb
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 1 ½ tbsp cornstarch
Crumble Topping
- ½ cup oats
- ¾ cup almond flour
- ⅓ tsp cinnamon
- ½ tsp cardamom
- 2-3 tbsp packed, brown sugar or coconut sugar
- pinch of sea salt
- 35 g plant based butter or coconut oil, melted
- top with sliced/shaved almonds, optional
Instructions
- Cut the rhubarb into small pieces. Then place the rhubarb in a bowl and mix in ⅓ cup of the sugar. Let sit for about 30 minutes.
- Add the rest of the ingredients for the filling to a medium sized mixing bowl and combine.
- In a smaller mixing bowl, add all of the crumble ingredients and mix until just combined.
- After the rhubarb has rested for about 30 minutes, preheat the oven to 190°C.
- The rhubarb should have softened slightly and juices will have emerged, so remove the rhubarb and add to the strawberry mix.
- Fill a smaller pie dish with the strawberry rhubarb mixture and spread it out evenly. Then top with the crumble mixture and optional almonds.
- Bake the pie for 25-30 minutes until it's bubbly and golden.
- Let the strawberry rhubarb crumble cool slightly before enjoying. Top with your favourite ice cream! Enjoy!
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