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!