Paleo-ish Lilac Strawbarb Crumble
Two in one Paleo-ish (vegan) Strawbarb Crumble recipes, both of which will beat out all other recipes you’ve tasted thus far! Good luck eating just one serving…
- Prep Time: 40 mins
- Cook Time: 35-45 mins
- Total Time: 30 minute
- Yield: 6 servings 1x
Ingredients
Scale
Filling Things:
- 3 cups rhubarb, cut into 1/2” pieces
- 3 cups strawberries, sliced into 1/2” pieces
- 1/4 cup of The Kitchen McCabe’s Lilac Syrup (OR granulated sugar)
- 1/2 cup brown sugar
- 2 tbsp arrowroot starch
- Zest of one lemon
- 1 tbsp vanilla paste (OR vanilla extract). Vanilla paste is worth it’s weight in gold but it’s delicious! If you bake even somewhat often, you have to make this part of your pantry. Otherwise, vanilla extract works just as well.
Crumble Topping Things:
- 3 tbsp oat flour
- 3 tbsp arrowroot starch
- 2 tbsp quinoa flour
- 1/4 cup brown sugar
- 1/3 cup oats
- 1/4 tsp cinnamon
- 2 tbsp maple sugar/syrup
- 1/4 cup coconut oil (Nutiva butter flavour if you have it), melted
NOTE: IF using granulated sugar instead of Lilac syrup, you’ll also need 1/2 tsp of ground ginger and 1 tbsp of crystallized ginger for the crumble topping!
Instructions
Macerating the Fruity Things:
- Combine the rhubarb, strawberries, lilac syrup (or white sugar), brown sugar, arrowroot starch, lemon zest, and vanilla paste in a mixing bowl.
- Set aside to macerate for 30 minutes.
- Meanwhile, preheat the oven to 350°F.
Assembling the Crumble:
- Combine oat flour, arrowroot starch, quinoa flour, brown sugar, salt and cinnamon in a bowl, and whisk until uniform. Make sure there are no lumps of brown sugar in the dry mix.
- IF USING WHITE SUGAR INSTEAD OF LILAC SYRUP IN THE WET INGREDIENTS: Mix in the ground ginger as well as the crystallized ginger.
- Pour melted coconut oil over the dry mix. Mix with a fork or spatula until thoroughly moistened.
- Pour the macerated fruit (and the juices) into an oiled souffle/baking dish OR cast iron pan.
- Spread crumble topping evenly on fruity mix with hands or a spatula. It may seem like it’s not that thick on top at first, but it gets thicker as you cook it.
- Bake for 35-45 mins, until the top is golden brown.
Notes
Allergen notes:
- Oat flour is technically gluten-free but, as I’ve mentioned before, oats are often grown in fields beside wheat and can become cross-contaminated. SO…people with severe gluten intolerances/allergies may have trouble with regular oat flour if they don’t get certified gluten-free oat flour like Only Oats Pure Whole Grain Oat Flour or Bob’s Red Mill Gluten Free Whole Grain Oat Flour
Substitution Notes:
- If you are the lucky sort who can tolerate gluten, feel free to use 1/2 cup of all-purpose flour instead of the oat flour/arrowroot starch/quinoa flour mix. Similarly, if you are gluten free, but you don’t have oat flour, or quinoa flour on hand, feel free to try this recipe with your favourite gluten free flour. I can’t guarantee it will turn out EXACTLY the same, but the recipe is pretty fool-proof. You WILL need a bit of arrowroot (or tapioca) starch for the fruity filling part though!
- Likewise, if you’re the lucky sort who can have butter, then feel free to use 1/4 cup butter instead of coconut oil for the topping.