This timeless recipe for dairy-free, gluten-free Strawberry Rhubarb Crumble was shared with us years ago by Meghan Telpner, and I thought it deserved a revival.
Meghan and I first crossed paths close to ten years ago. She appeared in the online world with a blog, vanished for a while, and then reemerged as this unstoppable force of health and lifestyle positivism. She’s become a Certified Nutritionist and Holistic Lifestyle Consultant, spreading the word of nutrition and good life choices through her book, UnDiet: The Shiny, Happy, Vibrant, Gluten-Free, Plant-Based Way To Look Better, Feel Better, And Live Better Each And Every Day!, and via every other avenue imaginable – videos, TV, classes, etc. Her book is an all-inclusive how to on living well, but she does include some of her favorite virtuous recipes, similar to this strawberry rhubarb crumble.
As for the “butter-less” aspect of her recipe, butter seems to be the base for most crisps, crumbles and cobblers, but like Meghan, I enjoy using coconut oil instead. I think the only difference between our techniques is that I would add a touch of salt to the topping for this strawberry rhubarb crumble (to bring out the flavor in the spices), and Meghan adventures using more natural liquid sweetener than I have yet to try!
Thanks to Brian W. for sharing feedback on this recipe via Facebook:
Made this last weekend it was yummy especially with vanilla bean ice cream!
We’re assuming it was dairy-free ice cream 🙂
Special Diet Notes: Strawberry Rhubarb Crumble
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.
For a nut-free strawberry rhubarb crumble, substitute more rolled oats for the almonds.
Not gluten-free? You can use a wheat-based flour in this strawberry rhubarb crumble, if desired. You can even go all the way with the oats, using oat flour, or certified gluten-free oat flour, for the flour.
- 3 cups strawberries (halved or quartered, depending on size)
- 2 cups chopped rhubarb
- ½ cup + ¼ cup honey or agave nectar, divided
- ½ cup flour (I recommend brown rice flour, quinoa flour or coconut flour, or a mix of all three)
- ½ cup rolled oats (use certified gluten-free, if needed)
- ⅓ cup slivered almonds (see notes in post above for nut-free option), optionally crushed
- ¼ cup evaporated cane juice or coconut sugar (can sub brown sugar in a pinch)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ to ⅓ cup cold-pressed, virgin coconut oil
- Preheat your oven to 350ºF.
- In a large bowl, combine the strawberries, rhubarb, and ½ cup of the honey. Spread the mixture evenly in an 8x8-inch ungreased pan.
- In a medium-sized bowl, combine the flour, oats, almonds, sugar, cinnamon, and allspice. Stir in the honey, and cut in the coconut oil with a fork or pastry blender until you get a nice crumbly mixture. Sprinkle this mixture evenly over the fruit in your pan.
- Bake for 40 to 50 minutes, or until the top is golden. Serve with dairy-free ice cream (even better if it is homemade!), if desired.