Crumble is one of my favourite desserts because of the crispy sweet topping and soft aromatic fruit filling. This vegan strawberry-rhubarb crumble recipe will make your kitchen smell delicious and more than satisfy your dessert craving.
The Farmers Market is my favourite place to get produce. The vegetables and fruit last longer than anything from the grocery store and the tastes are so much richer. Using fresh ingredients definitely makes this vegan strawberry-rhubarb crumble recipe extra tasty and the best part – both rhubarb and strawberries are in season right now in Vancouver! With all the abundance of summer, there is a Farmers Market almost every day of the week. Find the schedule here.
This vegan strawberry-rhubarb crumble recipe is, of course, dairy free, but it’s also gluten free and refined sugar free. That’s right, this is a healthy dessert!
I’m particular about my crumble topping, in fact it may be the most important part of this dish. It needs to stick together and it must have some crunch. Maple syrup is the key ingredient for making the crunch happen and it’s a great sweetener to use because it’s a natural sugar and minimally (if at all) processed.
For the filling, the sweetness comes from the fresh strawberries so it isn’t overly sweet. The strawberries should be red to the core and soft when you bite into them. The ingredients are simple to enhance the flavours of the strawberry and rhubarb, which is exactly what you want to taste!
This recipe is quick to put together, but you will have to be a bit patient while it bakes in the oven. Trust me – it will be well worth the wait.
Vegan Strawberry-Rhubarb Crumble
The serving size is 1 large portion or 2 small portions. It can easily be doubled if you want to bake it for your family or friends. If you choose to double this recipe, I would add cardamom to taste since you may not need to double the spice.
The filling amounts don’t need to be exact, add a bit more strawberries to add natural sweetness, or if you love the rhubarb taste, add a bit more rhubarb
The topping is a generous amount because, as I said, it’s my favourite part of the dish!
- 2 large stalks of rhubarb, chopped (approximately 3/4 cup)
- 3/4 cup sliced strawberries, cut in half once
- 1/2 tsp cardamom
- 1 tsp pure maple syrup (optional)
- 1/2 cup gluten-free oats
- 1/2 cup coconut flour (or other gluten-free flour substitute)
- 1 pinch sea salt
- 1/4 cup cold-pressed coconut oil
- 1/4 cup + 1 tbsp pure maple syrup
- 1/4 cup pecans, chopped
Preheat your oven to 350F.
Combine the strawberries and rhubarb in a small baking dish (I used a 4.5 inch ramekin) and toss with cardamom. If you prefer this dessert a bit sweeter, add in the maple syrup as well.
In a small pan, combine the coconut oil and maple syrup and warm it up. In a bowl, combine the flour, oats and salt. Pour the warm mix over the dry mix and combine. Stir in the pecans. Top the strawberry and rhubarb mixture with the crumble topping and cover with tin foil. Bake covered for 30 minutes, then uncovered for 10 minutes, or until the topping has browned.
Let the crumble cool for 10 – 15 minutes before eating (if you can wait that long!).