Strawberry Rhubarb Crumble
Prep time: 
Cook time: 
Total time: 
  • 2 cups rhubarb, sliced (around 3 stalks)
  • 4 cups strawberries, sliced
  • Juice of half a lemon
  • 1-2 tablespoons of honey, depending on the sweetness of the fruit
  • 1 tablespoon vanilla bean paste (optional)
  • 1½ cups oats
  • ¼ cup almond flour
  • ¼ cup walnuts, chopped
  • Dash of salt
  • ½ teaspoon cinnamon (optional)
  • 6 tablespoons coconut oil, room temperature
  • 1½ tablespoons honey
  1. Preheat oven to 350°F. In a 9" square or round pie pan, lightly coat with coconut oil to prevent sticking.
  2. In a large bowl, combine rhubarb, strawberries, lemon, honey, and vanilla bean paste. Stir until everything is coated and then pour into prepared pan, spreading into an even layer.
  3. In another large bowl, combine oats, almond flour, walnuts, salt, and cinnamon.
  4. Add coconut and honey, stirring until everything is well combined. Pour over fruit mixture in pan, then spread into an even layer, covering most of the fruit.
  5. Bake for around 30 minutes, until filling is bubbling around the edges and the top layer is slightly browned.
Recipe by 52 Kitchen Adventures at