Who doesn’t love dessert!?! Even more so when there is no guilt after eating it. One of my most favorite is a fruit crumble. With so many variations, I never seem to get tired of it either. This time of the year I always seem to crave strawberry/rhubarb crumble. Growing up, my mom would often make it, as we grew the rhubarb in our back garden.
I got into gardening myself last year, and of course had to plant this beloved fruit (actually just discovered that it is considered a vegetable…huh who knew). Since you are not to use the first years worth of rhubarb, I had to watch it grow beautifully, only to let it die(such a waste). So as soon as I saw that the plants were ready for their first harvest this year, I was quick to make good use of it!! Making this crumble even better, as the rhubarb in the recipe is from my very own garden.
**Great served warm with a spoonful of Greek yogurt!
** Leftovers make for a nice breakfast treat….. (although, we never seem to have any leftovers, lol)
Ingredients
- Crumble:
- 4 cups rhubarb chopped
- 2 cups strawberries sliced in half
- drizzle of honey ( about 1 tbs)
- Topping
- 1.5 cups large flake oats
- 1/2 cup whole wheat flour
- 1/4 cup ground flax
- 1 tbs hemp hearts
- 1 tbs unsweetened coconut
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 3 tbs melted coconut oil
Instructions
- Place prepared fruit in 9 x13 pan and drizzle with honey, set aside.
- In a large bowl combine all topping ingredients until everything is moistened with coconut oil ( I like to use my hands)
- Evenly distribute mixture on top of fruit and bake for about 60 mins in a 350 oven until bubbling and the top is golden brown.
Nicole, this looks fantastic! I can’t wait to try it out and will recommend it to my clients for sure;)
Aww, thanks Colleen!!