Strawberry Rhubarb Oat Crumble (Gluten Free)

August 22, 2022

This Strawberry Rhubarb Oat Crumble is a perfect dessert for a spring night, served warm out of the oven with a scoop of vanilla ice cream. Using our Whole Grain Rolled Oats, Emily from the Glutenless Apron creates this tasty recipe that will soon be your favorite dish to make.

Included products

Whole Grain Rolled Oats

Ingredients

1 pound trimmed rhubarb, sliced 1/2 inch thick
1 pound hulled strawberries, quartered if large, halved if small
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from 1 medium lemon)
1/2 cup coconut sugar
2 tablespoons gluten free cornstarch
1/8 teaspoon fine sea salt

TOPPINGS:

1 1/2 cups gluten free 1:1 flour
2/3 cups Bakery On Main Whole Grain Rolled Oats
1/4 cup coconut sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoons freshly grated ginger
8 tablespoons unsalted butter, cold + cut into 1/4 inch cubes
3/4 cup plain greek yogurt
1 tablespoon coconut sugar, for sprinkling over top
vanilla ice cream, for serving
Preheat oven to 425 degrees and spray a 9 x 9-inch square or 8 x 11-inch oval baking dish with nonstick cooking spray. Set aside.
In a large mixing bowl add the rhubarb, strawberries, lemon juice, lemon zest, coconut sugar, cornstarch, and salt. Toss until well combined. Pour the fruit and all of the juices into the prepared baking dish.
Bake the fruit mixture until it is somewhat cooked down and bubbling, about 20 minutes.
While the fruit bakes, in a large mixing bowl combine the gluten free flour, rolled oats, coconut sugar, baking powder, salt, and grated ginger. Add the butter and cut in with a pastry blender or rub it in with your fingers until the mixture looks like sandy gravel with some pea-sized pieces of butter. Add the greek yogurt and mix
with a spoon until the mixture comes together. Chill in the refrigerator while the fruit bakes.
When the fruit has begun bubbling, remove the baking dish from the oven. Crumble the topping evenly over the hot fruit, covering it completely. Sprinkle with 1 tablespoon coconut sugar.
Bake the crumble until the top is golden brown and the fruit is thick and bubbling around the edges, about 20 to 25 minutes. Let cool for at least 15 minutes to allow fruit to thicken. Serve warm with a scoop of vanilla ice cream.

Directions

Preheat oven to 425 degrees and spray a 9 x 9-inch square or 8 x 11-inch oval baking dish with nonstick cooking spray. Set aside.
In a large mixing bowl add the rhubarb, strawberries, lemon juice, lemon zest, coconut sugar, cornstarch, and salt. Toss until well combined. Pour the fruit and all of the juices into the prepared baking dish.
Bake the fruit mixture until it is somewhat cooked down and bubbling, about 20 minutes.
While the fruit bakes, in a large mixing bowl combine the gluten free flour, rolled oats, coconut sugar, baking powder, salt, and grated ginger. Add the butter and cut in with a pastry blender or rub it in with your fingers until the mixture looks like sandy gravel with some pea-sized pieces of butter. Add the greek yogurt and mix
with a spoon until the mixture comes together. Chill in the refrigerator while the fruit bakes.
When the fruit has begun bubbling, remove the baking dish from the oven. Crumble the topping evenly over the hot fruit, covering it completely. Sprinkle with 1 tablespoon coconut sugar.
Bake the crumble until the top is golden brown and the fruit is thick and bubbling around the edges, about 20 to 25 minutes. Let cool for at least 15 minutes to allow fruit to thicken. Serve warm with a scoop of vanilla ice cream.