Vegan Berry Rhubarb Crumble
Ingredients
The filling
-
3–4
cups
berries of choice (blueberries, raspberries, and/or blackberries)
-
1
cup
diced rhubarb (about 4 stalks)
-
2
Tablespoons
raw sugar or maple syrup
The crumble topping
-
⅓–½
cup
gluten free oat flour
-
¼
cup
coconut sugar or brown sugar
-
1 ½
cups
gluten free rolled oats
-
1
teaspoon
cinnamon
-
¼
teaspoon
salt
-
6
Tablespoons
solidified soy free vegan butter or refined coconut oil, diced
Instructions
- Preheat the oven to 375° F.
- In a skillet, cook rhubarb with sugar or maple syrup for 6-8 minutes until softened.
- In a bowl, combine oat flour, sugars, oats, cinnamon, and salt. Mix in the butter or oil until a crumble texture forms.
- Layer the cooked rhubarb, berries, and crumble topping in a baking dish.
- Bake for 40-45 minutes or until bubbly, covering with foil if the edges burn.
Nutrition Facts (estimated)
Servings
5–7 servings
Calories
249
Total fat
10.3g
Total carbohydrates
34.4g
Total protein
3.6g
Sodium
6.4mg
Cholesterol
0mg
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