This weekend I went to visit my in-laws near Bainbridge Island, Washington. Bainbridge has an amazing little farmer’s market with talented artisans and beautiful booths filled with produce. When I was there on Saturday, one of the booths was featuring rhubarb and had a recipe for a flourless Strawberry Rhubarb Crumble. Even though I had never cooked rhubarb before and had only eaten it a few times, once I sampled the crisp, I was hooked. My son, mother-in-law and I instantly decided we needed to recreate the crisp for dessert that night.
I loved this recipe because it did not include any gluten or dairy and is pretty light on sugar. I also liked it because it included chia seeds for added omega-3’s. The chia seeds acted as a nutty, crunchy binder in both the filling and the crumble. You can buy Chia Seeds here) The almond meal used in place of flour offered a tasty, nutty flavor I loved. Almonds are high in fiber, Vitamin E, potassium and magnesium. (You can buy Bob’s Red Mill Flour Almond Meal here.)
The strawberries offered a potent dose of Vitamin C and other antioxidants and the rhubarb is also high in fiber, Vitamin C and provides a major dose of Vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain. The oats contributed an extra boost of fiber, manganese and a surprising amount of protein. (You can buy Bob’s Red Mill Oats Rolled Regular here.)
There are so many beneficial ingredients in this crumble that I think you could serve it for breakfast and feel like you have started your day off on the right nutritional foot! I love when a dessert is good and good for you!!
I think I mentioned in a previous post how much my father-in-law loves fruit desserts so he was thrilled when my son pulled this one out of the oven.
Some of us added ice cream to our crumble but if you are dairy free, it was just as good without it.
- For Base
- 2 lbs of strawberries, chopped
- 1 cup of rhubarb
- 1/2 lemon, juiced
- 1 tsp of cinnamon
- 2 tbsp chia seeds
- 3 tbs of brown sugar
- For topping
- 1 cup of almond flour
- 1 tsp cinnamon
- 1/2 cup rolled oats
- 3 tbs brown sugar
- 1 tsp baking powder
- 1/8 tsp of salt
- 2 tbs chia seeds
- 4 tbs of coconut oil, softened
- 1/2 cup almonds, chopped
- Preheat oven to 375 degrees.
- In medium bowl, combine base ingredients. Mix well and then set aside while you prepare the crust.
- In medium bowl, mix almond crumble topping ingredients except coconut oil and crushed almonds.
- Warm up the coconut oil by putting jar in warm water.
- Add coconut oil and chopped almonds in the bowl with the crumble topping. Mix until a course crumb is formed.
- Pour the base into a 8 X 11 baking dish. Top with crumble topping and bake until bubbling and almonds are roasted.
- Bake about 30-40 minutes depending on your oven.
- Wait 15 minutes before serving.
- Serve warm or room temperature and include ice cream topping if desired.
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Shared with Homespun Oasis, She eats, The Nourishing Gourmet, Real Food Fridays, Gluten Free Homemaker, Girl Meets Nourishment, Rock My Vegan Socks, The Novice Gardner, Food Renegade, Allergy Free Alaska and Live Laugh Rowe.