Vegan Strawberry and Rhubarb Oat Nut Crumble
An easy vegan casserole dessert, perfect for sharing. Made with a strawberry and rhubarb filling and topped with a delicious oat and nut crumble.
Vegan Strawberry and Rhubarb Oat Nut Crumble An easy vegan casserole dessert, perfect for sharing. Made with a strawberry and rhubarb filling and topped with a delicious oat and nut crumble. |
| Servings | Prep Time |
| 6servings | 15min |
| Cook Time |
| 35min |
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Ingredients
- 200gr fresh rhubarbroughly chopped
- 400gr fresh strawberriessliced in half
- 1/2cup dark muscovado sugar
- 5ml vanilla essence
- zest lemon zestfrom one lemon
- 10ml cornstarch
- 1cup organic rolled oats
- 1/2cup coconut flour
- 1/2cup almond flour
- 1/2cup slivered almonds
- 2tablespoons muscovado sugar
- 5ml ground nutmeg
- 10ml ground cinnamon
- 3/4cup coconut oil
Instructions
- Preheat the oven to 150 degrees Celsius. Place the cut rhubarb and strawberries in your casserole dish and add the sugar and vanilla essence. Mix.
- Place in the oven for 10 minutes, at 150 degrees Celsius to allow the fruits to cook.
- Carefully remove the casserole dish from the oven and make a paste with a spoon of fruit juices from the bottom of the dish, and the cornstarch. Mix the cornstarch paste into the fruit. Add the lemon zest.
- Place the dish back into the oven for another 10 minutes, until the fruit is juicy, roasted and slightly thickened.
- Combine the crumble ingredients in a mixing bowl – the oats, flours, almonds, sugar, spices and coconut oil. Mix well until combined.
- Top generous helpings of crumble topping over the roasted fruits, and bake for another 15 minutes, until the crumble is dark, crunchy and toasty.
- Grab a spoon and share with your favourite person.