Strawberry and Orange Rhubarb Crumble
Bright and fruity flavors are bursting from this nutrient-dense, summer dessert!
Servings: 8 people
Calories: 184kcal
Ingredients
- 1 pound strawberries frozen is best but fresh can also be used
- 1 pound rhubarb fresh, cut into 1" pieces
- 1/4 cup brown sugar
- 2 tablespoon orange juice freshly squeezed
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
Topping
- 2 cups old fashioned rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 400 degrees Farenheit.
- Combine the strawberries and rhubarb in a 9x13 baking dish, then top with brown sugar, orange juice, vanilla, and cornstarch. Mix them well, then make sure to disperse in an even layer.
- Cook the fruit mixture for 25-30 minutes or until the fruit has softened but isn’t mushy.
- While the fruit mixture is cooking, make the topping by adding the oats, brown sugar, cinnamon, and salt in a bowl. Mix them together well, then add the melted coconut oil and toss until clumps form.
- Once the fruit mixture is done, top it with an even layer of the topping.
- Bake for another 20 minutes or until the fruit mixture is bubbling and the topping is golden.
- Let it cool and set for at least 10 minutes before serving, then enjoy!