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Strawberry Rhubarb Crumble with Addictive Topping

Ingredients

For Topping

  • 1 cup All-Purpose Gluten-Free Flour
  • 1 cup granulated Sugar
  • ½ cup oats
  • ½ cup raw pecans
  • ⅓ cup Butter or Coconut Oi

For Filling

  • 2 ½ cups fresh rhubarb chopped into 1/2-inch chunks
  • 2 ½ cups sliced strawberries
  • ¼ cup granulated sugar 
  • 1 tbsp All-purpose Gluten-free Flour 
  • Zest of one Lemon
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350℉

  2. Make the topping: Mix into the bowl with the topping ingredients. Transfer the mixture back to the food processor and pulse to combine, do not over-pulse! Set aside.

  3. Make the filling: In a medium bowl, mix together the rhubarb, strawberries, sugar, flour, lemon juice, vanilla, and salt.

  4. Prepare your baking tray: Pour in the mixture and top with the crumb topping. Grab fistfuls of topping to make big chunks that hold together - this is the best part, when it cooks you get big chunks of crumble.

  5. Top the filling with the crumb topping. Grab fistfuls of topping to make big chunks that hold together - this is the best part, when it cooks you get big chunks of crumble.

  6. Bake for 65 minutes, or until the fruit bubbles, the topping browns, and the crust is lightly golden but not overly brown! Check at the 55-minute mark - the baking time will differ based on your oven setting.

Recipe Notes

Nail This!

  • Do not overbake! But make sure it’s baked enough that the rhubarb is soft. I once underbaked so much that at a dinner party the rhubarb was crunchy-blah!

Flip It

  • Grinding the almonds in the crust adds a unique texture; use any: slivered, sliced, or whole - just make sure they’re peeled.
  • If you’re pressed for time or only have almond flour on hand then that’ll have to do.
  • Cut the sugar down to 1/4 or 1/3 cup if you prefer a less sweet crust.
  • No food processor? Put the almonds in Ziploc bag to crush and mix all by hand for topping and crust. It’ll be OK, just slightly more time consuming, but you won’t have another bowl to wash!

Make these into mini pies with mini ramekins

  • Double the topping and freeze in a Ziploc to use as a crumble for any quick bread or muffin!
  • I love the versatility of this crust. You can make an extra batch and roll out some sugar cookies, and it presses easily into a pan without the need to roll it out (who has time for that?).