Yield: serves 6 to 8

Ingredients

Filling:

• 3 cups rhubarb, roughly chopped
• 2 cups strawberries, roughly chopped
• 1/4 cup coconut sugar
• 4 tablespoons almond flour
• 2 tablespoons melted coconut oil
• 1 teaspoon cinnamon powder

Topping:

• 3/4 cup rolled oats
• 1/2 cup almond flour
• Scant 1/4 cup maple syrup
• 1/4 cup fresh orange juice, or more as needed
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil
• Pinch sea salt
• 1 cup Hippie Snacks Vanilla Almond Granola

Method

Preheat the oven to 350 degrees.

To make the filling: toss all the ingredients together until the rhubarb and strawberries are evenly coated. Scoop into a baking pan or ceramic dish (note that it will cook down so you can over-fill a little here).

To make the topping: toss all the ingredients together until evenly mixed. It should be moist enough that parts are clumping together and if you press it together it mostly holds its shape. If it’s too crumbly, add more orange juice. If it’s too moist, add more granola. Press firmly and evenly on top of your filling. Put a pan on the bottom rack of your oven and your crumble on the rack above this. It will get bubbly and might bubble over the sides of the dish so you want a pan to catch the juices. Bake your crumble at 350 for 30-40 minutes, or until the topping is golden brown and the filling is bubbling over. If it’s still quite juicy and you don’t want that, cover the top with tinfoil and bake for an additional 15 minutes at 375.

Highly recommended: serve hot with vanilla coconut (n)ice cream and extra granola!

Buy our granola on Amazon or locate your nearest store.

Click here for the full post. This recipe was first posted on This Rawsome Vegan Life.