Strawberry-Rhubarb Crumble

Something about the combination of strawberries and rhubarb makes the world go round. It’s by far one of my most favorite dessert flavors – especially in crumbles and pies! I made this crumble in jiffy and it’s an easy go-to dessert for these coming warm months. As a topping topper, I whipped up some coconut “whipped cream” which I will also include in this recipe post.

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What You Need

Crumble Topping:

  • 1.5 cup of rolled oats
  • 1/2 cup spelt flour (regular flour is fine)
  • 1/4 cup of brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup melted coconut oil


  • 2 cups of chopped rhubarb cut in 1/2 inch cubes
  • 1.5 cup hulled frozen or fresh strawberries (organic preferably), and chopped into 1/2 inch pieces
  • 2 tbsp granulated sugar
  • 1 tbsp arrowroot/cornstarch

Coconut Creme:

  • 1 can full-fat coconut milk (this will only work if it’s FULL fat) that is cooled in the fridge (this part is crucial – it will keep the “form” of whipped cream when it’s cold).
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup


  1. Preheat oven 350 degree F.
  2. Combine topping ingredients in a mixing bowl and combine completely. mixture should be crumbly and the oil should be mixed thoroughly throughout.
  3. In a separate bowl, combine the rhubarb, strawberries, sugar, and starch.
  4. Pour filling into pie plate and finish with crumbling the topping on top. Cover as even as you can.
  5. Bake for 45-60minutes, or until the sides are bubbling!

Coconut Cream Directions:

  1. With an electric mixer, add the coconut milk, vanilla and syrup.
  2. Blend on high until the “cream” is super smooth. Because the coconut fat part is hard when cooled, it might take 2-3 minutes or so.


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