Ingredients

The following ingredients have 5 Servings
  • 1 1/4 cups old fashioned rolled oats
  • 1 1/4 cups all purpose flour
  • 1/3 cup coconut sugar (may substitute with granulated or brown sugar)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup melted coconut oil (may substitute with melted butter)
  • 2 cups fresh raspberries
  • 2 large stalks rhubarb ((about 1 lb., halved lengthwise and chopped into 1/2" chunks))
  • 1/2 cup coconut sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon grated fresh ginger ((optional))

Instruction

  • Preheat the oven to 350 degrees. Line an 8x8" square baking dish with parchment paper so that it hangs over the sides.  
  • In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt.  Add the coconut oil and stir until moistened.
  • Press 2/3 of the crust-topping into the prepared pan.
  • Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
  • Pour the filling over the crust and spread evenly. Sprinkle the filling with the remaining 1/3 of the vegan crumble over the fruit, and bake for 45 minutes, or until bubbly and golden brown.
  • Cool on a wire rack for a minimum of 3 hours or overnight until set. Cut into squares and enjoy!