Summer is all about the berries. Strawberries first, then blueberries, and last but not least, raspberries towards the end of the summer. While strawberries are not my favorite, I never pass up an opportunity to go berry picking.
If you don't want to make jam, and you don't want to eat pancakes filled with fruit until you hate pancakes, then consider making crumble! Easy to make, easily frozen to eat another time, and just plain delicious. It's a no-brainer.
Here's what you'll need to make 20-24 small bars / to serve a crowd / to treat co-workers!:
- For the strawberry-rhubarb-basil filling:
- 3/4 cup chopped rhubarb
- 2 1/2 cups chopped strawberries
- 1/2 cup water
- 2 tsp vanilla
- 2 TBS maple syrup
- 2 tsp lemon juice
- 1 1/2 TBS finely chopped basil
- For the crumble:
- 3 cups oat flour
- 3 cups old-fashioned oats
- 1/2 cup white or raw sugar
- 1/3 cup packed brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 1/3 cup coconut oil, melted/liquified
Preheat the oven to 350 F. In a small sauce pan over medium heat, add in all filling ingredients except for the strawberries. Bring to a boil, lower the heat to allow the filling to simmer for 10-15 minutes, or until the rhubarb has softened. Add in the strawberries, bring back to a boil, then lower the heat once more to allow to simmer for an additional 15-20 minutes, or until the filling has thickened. Once thickened, take off the heat and set aside to cool slightly.
In a large mixing bowl, combine all dry ingredients except for the coconut oil. Once combined, add in the oil and mix until all the flour has been incorporated and looks uniform.
How you bake the crumble is up to you - you can use a shallow baking sheet, or you can use two brownie pans (usually 9x13). [If you only use half this recipe, then you'll only need one brownie pan.] Spray the dishes with non-stick cooking spray until thoroughly coated. Spread about 1/4 of the crumble mixture on the bottom of the dish, patting down with your hands until you have a thin, uniform layer. Spoon as much filling mixture as you want over the crumble, spreading evenly. Take another 1/4 of the crumble mixture and sprinkle evenly across the top. Repeat with the rest of your crumble mixture
You may not use all of the filling - that's OK! I used the extra filling as a sauce to pour over the crumble afterwards!
Bake for 30 minutes, or until the crumble has turned slightly golden. Allow to cool before serving, especially if you want to serve the crumble in bar-form, because it falls apart!
Did I mention they're vegan and gluten-free? What are you waiting for!? Get out in the sunshine, pick you own berries, and bake these scrumptious treats!