strawberry rhubarb crumble

Strawberry Rhubarb Crumble

Dr. Beth Bartlett
This Strawberry Rhubarb Crumble recipe features a gluten-free topping and a lightly sweetened fruit filling, making it a quick and easy option for this stove-top, skillet crumble.
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Cook Time 15 minutes
Course Desserts

Ingredients
  

  • 1 cup gluten-free oats (TOPPING ingredients) I use Farmers We Know brand from Costco
  • 1/2 cup almond flour (TOPPING ingredients)
  • 3 tbsp coconut sugar (TOPPING ingredients)
  • 1/2 tsp cinnamon (TOPPING ingredients)
  • 2 tbsp olive oil (TOPPING ingredients)
  • 2 cups fresh rhubarb (FILLING ingredients)
  • 2 cups fresh strawberries (FILLING ingredients)
  • 2 tbsp maple syrup (FILLING ingredients)
  • 1 tbsp arrowroot powder (FILLING ingredients)

Instructions
 

  • FILLING: Heat a cast iron skillet over medium-high heat.
  • Add the rhubarb, strawberries, maple syrup and arrowroot powder and stir.
  • Cook for 3 minutes and allow rhubarb and strawberries to release some liquid and thicken.
  • Turn off heat. 
  • Sprinkle with chia seeds.
  • TOPPING: Mix together topping ingredients in a bowl and set aside.
  • FILLING: Top filling with crumble and bake for 15-20 minutes.

Notes

strawberry rhubarb crumble
Keyword Dessert, Desserts, Rhubarb, strawberry, strawberry crumble
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