Post by Alexandra Courts 

I used to love strawberry rhubarb pie growing up! I realized recently though that what I was really crazy about was the filling, so why not skip the entire crust hassle and opt for a mouthwatering, warm, gooey crumble instead? You’re welcome in advance.

INGREDIENTS:

• 3 cups chopped strawberries
• 2 cups chopped rhubarb
• 1 1/2 cups rolled gluten-free oats
• 3/4 cup raw pecans
• 1/2 cup almond meal (ground almonds, nerds)
• 1/4 cup coconut oil, melted
• 4 tbsp coconut sugar
• 2 tbsp flax meal (ground flax seed, NERDS!)
• Pinch of pink Himalayan salt
• Optional but highly recommended: Coconut whip, use Meg’s VGF recipe for it here.

DIRECTIONS:

1. Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
2. In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
3. In a separate bowl, combine all remaining ingredients.
4. Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
5. Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
6. Remove from oven. Allow crumble to cool for 10-15 minutes.
7. Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.

Enjoy! Serve warm. Makes 2 servings.