Strawberry Rhubarb Crumble

This easy strawberry rhubarb crumble features a sweet and slightly tart filling with a crisp crumble topping! It's naturally vegan and easily made gluten-free.

Course Dessert

Cuisine American

Keyword strawberry rhubarb crumble

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 220kcal

Author Jamie

Ingredients

Filling

3 cups rhubarb , diced (333 grams)
3 cups strawberries , roughly chopped (400 grams)
½ cup sugar (100 grams)
3 tablespoons all purpose flour or gluten-free flour (30 grams)
1 ½ tablespoons water
½ teaspoon vanilla extract

Topping

⅓ cup granulated sugar (65 grams)
⅓ cup light brown sugar (65 grams)
⅔ cup all purpose flour or gluten free flour (91 grams)
⅛ teaspoon salt
¼ cup coconut oil , melted (52 grams)

Instructions

Filling: Preheat the oven to 400 degrees F. To a large mixing bowl, add the strawberries and rhubarb. Sprinkle with ½ cup sugar and 3 tablespoons flour. Pour the water and vanilla extract over the fruit mixture and mix gently but thoroughly with a wooden spoon or spatula until the rhubarb and strawberry pieces are evenly distributed and coated with a glaze. Layer the filling evenly in an 8x8 or 9x9 inch baking dish or pan.
3 cups rhubarb, 3 cups strawberries, ½ cup sugar, 3 tablespoons all purpose flour, 1 ½ tablespoons water, ½ teaspoon vanilla extract
Topping: To a medium mixing bowl, add ⅓ cup sugar, the brown sugar, and remaining flour (⅔ cup). Whisk together. Add the melted coconut oil and mix everything together. Push a fork in short downward strokes to break up clumps and mix the oil in well. Spread the crumble mixture evenly over the filling.
⅓ cup granulated sugar, ⅓ cup light brown sugar, ⅔ cup all purpose flour, ¼ cup coconut oil, ⅛ teaspoon salt
Bake: Bake at 400 degrees F for 15 minutes. Then reduce heat to 350 degrees F and bake for an additional 20-30 minutes, or until the crumble topping turns golden brown and the strawberry rhubarb filling is bubbling consistently along the edges. Allow to cool before eating.

Notes

Storage: Store leftover strawberry rhubarb crumble in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.

Butter instead of coconut oil: To use butter instead of coconut oil, melt the butter like the coconut oil or use a pastry cutter to cut cold cubed butter into the mixture until you get a good streusel texture. You can also use a fork if you do not have pastry cutter.

Nutrition