Prep time: 15 min
Bake time: 30–35 min
Free from: gluten, dairy, eggs, soy, and nuts
Serves 4
Ingredients:
For the Filling:
- 300 g fresh rhubarb, chopped into 1–2 cm pieces
- 200 g fresh strawberries, halved
- 2–3 tbsp maple syrup or coconut sugar (adjust to taste)
- 1 tbsp arrowroot or cornstarch
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
For the crumble topping:
- 80 g gluten-free rolled oats
- 50 g gluten-free flour (e.g., buckwheat, rice, or oat flour)
- 40 g coconut oil (solid but slightly soft)
- 2 tbsp maple syrup
- Pinch of salt
- Optional: 1 tbsp shredded coconut or sunflower seeds for crunch
Instructions
- Preheat oven to 180 °C (160 °C fan).
- In a bowl, toss rhubarb and strawberries with maple syrup, vanilla, starch, and cinnamon. Transfer to a small baking dish.
- In another bowl, mix oats, flour, salt, and (optional) coconut or seeds. Add coconut oil and maple syrup. Mix with fingers until crumbly.
- Sprinkle the crumble mixture evenly over the fruit.
- Bake for 30–35 minutes, until topping is golden and fruit is bubbling.
- Let cool slightly. Serve warm or cold.
Serving Suggestions:
- Plain (delicious as-is!)
- With a spoonful of coconut yoghurt or oat cream (if tolerated)
- Cold for breakfast with plant milk
