"This crumble is so quick and easy to make! Plus it is not only a great dessert, but it also makes a delicious weekend breakfast! It is bursting with flavor and with a sweet crunch on top. And it is packed with strawberries and who doesn't love them right?"
Baked strawberry and rhubarb oat crumble
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- Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 90 gram oats
- 30 gram oat flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 40 gram flaked almonds
- 35 gram runny tahini or nut butter
- 30 gram honey
- 300 gram fresh rhubarb
- 350 gram fresh strawberries
- 120 milliliter water
- 1 teaspoon vanilla extract
- 30 gram chia seeds
- 1 tablespoon honey
- 5 pieces medjool dates soaked in water and blended
Method
Step 1
Add oat flour, oats, almonds, cinnamon and salt to a bowl. Mix well to combine. Add tahini and honey and combine until incorporated. Use your hands to mix everything and create chunks of crumble. Set the topping aside.
Step 2
Dice rhubarb evenly into 1cm pieces, place in a saucepan together with quartered strawberries. Add water and cook (covered) for 5 mins stirring occassionally. Add chia seeds, vanilla extract, honey and dates paste (or sweetener) and cook on low heat for 3-5 minutes.
Step 3
Pour the mixture into a glass pie dish. Top with crumble and bake for 20-25 minutes in 180oC or until the topping is golden-brown.