Ingredients

The following ingredients have 6 Servings
  • 500 g | 1 lb strawberries (, hulled and quartered (about 3 cups))
  • 400 g | 14 oz rhubarb stalks (, trimmed and sliced 1/2-inch thick (about 3 cups))
  • 1/2 cup raw or coconut sugar ((or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories))
  • 1 tablespoon cornstarch ((corn flour))
  • 1 teaspoon pure vanilla extract
  • ¾ cup rolled oats
  • ⅓ cup plain or all purpose flour ((light spelt to almond flour are fine to use))
  • 2 tablespoons finely shredded coconut
  • 2 tablespoons honey
  • 3 tablespoons reduced fat butter (, melted (or melted coconut oil))
  • 1 tablespoon light brown sugar ((or coconut sugar))
  • pinch of salt

Instruction

  • Preheat oven to 375˚F | 190°C.
  • Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
  • In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well.
  • Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.