Another glorious month of love is upon us. Celebrating this years Valentines, I thought of a mouthwatering casserole dessert that’s great for sharing…Catch my drift? This Vegan Strawberry and Rhubarb Oat Nut Crumble will satisfy and leave a pretty good first impression.
Match Made in Heaven
Your version of heaven might be the love of your life, but I have found another perfect match. What better flavour combination than strawberry and rhubarb. The sweetness of the strawberries pairs perfectly with the tartness from the rhubarb. I used dark muscovado sugar and vanilla essence in the filling. Allow for slow cooking to get all the yummy juices from the fruit. A little cornstarch will thicken up your filling to top with the most epic vegan crumble.
How To Make a Vegan Crumble
For this Vegan Oat and Nut Crumble I combined rolled oats, coconut, almond flour, slivered almonds and heart warming spices like cinnamon and nutmeg. I also added coconut oil as the fatty component in my crumble to keep it plant based, but you can use butter if you are not too picky. You might want to prepare yourself, the smell of this baked crumble is out of this world.
More lovable sweet recipes for Valentines:
Chocolate Brownie and Beetroot Cake
Chocolate Covered Snicker doodles
|Prep Time||15 min|
|Cook Time||35 min|
- 200 gr fresh rhubarb roughly chopped
- 400 gr fresh strawberries sliced in half
- 1/2 cup dark muscovado sugar
- 5 ml vanilla essence
- zest lemon zest from one lemon
- 10 ml cornstarch
- 1 cup organic rolled oats
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup slivered almonds
- 2 tablespoons muscovado sugar
- 5 ml ground nutmeg
- 10 ml ground cinnamon
- 3/4 cup coconut oil
- Preheat the oven to 150 degrees Celsius. Place the cut rhubarb and strawberries in your casserole dish and add the sugar and vanilla essence. Mix.
- Place in the oven for 10 minutes, at 150 degrees Celsius to allow the fruits to cook.
- Carefully remove the casserole dish from the oven and make a paste with a spoon of fruit juices from the bottom of the dish, and the cornstarch. Mix the cornstarch paste into the fruit. Add the lemon zest.
- Place the dish back into the oven for another 10 minutes, until the fruit is juicy, roasted and slightly thickened.
- Combine the crumble ingredients in a mixing bowl - the oats, flours, almonds, sugar, spices and coconut oil. Mix well until combined.
- Top generous helpings of crumble topping over the roasted fruits, and bake for another 15 minutes, until the crumble is dark, crunchy and toasty.
- Grab a spoon and share with your favourite person.