Rhubarb + Mixed Berry Crumble [GF +V]
Sweet sweet Seattle summer berry season is slowly creepin closer and closer and I keep buying packages of berries at the store even without any recipes in mind. Lately I've been a big fan of making overnight oats with gluten free oats, and almond milk. I usually mix it up with a little maple syrup and chia seeds and put a few berries on top. Keeps me full, is super healthy and tastes so gooooooood.
This weekend was pretty crazy at work and I'm running on about 8 hours of sleep since friday. :(
I somehow made it to the grocery store on my way home from work today and picked up some lovely blackberries and a piece of rhubarb. I've always love berry crisp/ berry crumble/ all things with berries and oats so I decided to make a Gluten Free mixed-berry and rhubarb crumble. I found this lovely recipe from Sally's Baking Addiction and decided to give it a try! You can check out her original recipe here.
I switched up a couple things by using coconut sugar, a bit of honey in the crumb mix and tossed together rhubarb, strawberries, blackberries and raspberries! I used gluten free oat flour and some gluten free old fashioned oats. This recipe can be vegan or not, your choice. I used a mix of butter and coconut oil! I hope you all enjoy your week!
RHUBARB + MIXED BERRY CRUMBLE
ADAPTED FROM SALLY'S BAKING ADDICTION
1 cup rhubarb, cut into 1/2" pieces
2 cups berries of choice ( I used strawberries, raspberries and blackberries)
1/4 cup coconut sugar
zest of 1/2 to 1 full lemon
1/2 teaspoon vanilla extract
1 tablespoon tapioca flour, (arrowroot or cornstarch should also work)
pinch of salt
oat crumble topping:
- 3/4 cup + 1 tablespoon (75 grams) gluten-free oat flour
- 1 1/4 cups (115 grams) gluten-free rolled oats
- 1.5 tablespoon honey
- 1/3 cup light brown sugar
- 1/2 cup melted and cooled butter or coconut oil for Vegan option. (I used 3TB butter and the rest coconut oil)
- 1/4 teaspoon salt
- Preheat the oven to 350°F and grease an 8"x8" or another similar sized baking dish.
- In a mixing bowl, add all your chopped fruit and then add coconut sugar, lemon zest, vanilla extract, tapioca flour and salt. Gently mix and then set aside to rest. (I placed my raspberries and blackberries in the freezer for about 15 minutes to keep them from getting warm and mushy and breaking up while mixing)
- In a second bowl, stir together your oat flour, oats, honey, brown sugar, melted butter and/or coconut oil and salt until just combined.
- Pour your fruit mix into greased pan and top with oat crumble!
- Bake for 40-45 minutes or until the topping is golden brown and the fruit is bubbling.
- Let cool for at least 30 minutes so filling has time to set. Serve warm or room temp :)
Cover and store at room temperature for up to 2 days.