Strawberry Rhubarb Crumble Bars (GF)
Simple strawberry rhubarb crumble bars with a crumbly oat topping! Naturally sweetened, vegan and gluten-free, 10 ingredients, and so delicious!
Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside.
Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares or 10 bars (amounts as original recipe is written // adjust if altering batch size).
These should be firm enough to pick up and eat with your hands, but are best enjoyed with a fork and plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
* Feel free to sub organic cane sugar for the coconut sugar or other sweetener of choice (though it will produce varied results and I can’t guarantee the outcome).
*Crumble topping adapted from my 1-Bowl Pumpkin Muffins.
*Nutrition information is a rough estimate.
Ingredients
Directions
Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside.
Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares or 10 bars (amounts as original recipe is written // adjust if altering batch size).
These should be firm enough to pick up and eat with your hands, but are best enjoyed with a fork and plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
* Feel free to sub organic cane sugar for the coconut sugar or other sweetener of choice (though it will produce varied results and I can’t guarantee the outcome).
*Crumble topping adapted from my 1-Bowl Pumpkin Muffins.
*Nutrition information is a rough estimate.