Strawberry Rhubarb Crumble

Summer / Spring / Adrianna Adarme / Bake / Coconut Oil / Dessert / Vegan /


Tart rhubarb and strawberries are rounded out by the nutty flavors of walnut and coconut oil crumble in this decadent yet vegan dessert. We recommend serving with a scoop of your favorite frozen ice cream or sorbet.


Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes


Serves: 4 to 6


1 pint strawberries, hulled and sliced
1 stalk rhubarb, chopped into 1-inch pieces
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons balsamic vinegar
1/2 teaspoon vanilla extract

Crumble Topping:
3/4 cup all-purpose flour
1/4 cup plus 1 tablespoon, cold LouAna® 100% Pure Coconut Oil
1/2 cup walnuts, coarsely chopped
1/4 cup light brown sugar
1/2 teaspoon salt


Preheat oven to 375 degrees F. In a 8 x 8-inch baking dish, mix together the strawberries, rhubarb, brown sugar, white sugar, all-purpose flour, balsamic vinegar and vanilla extract. Set aside.

In a medium bowl, add the flour and cold coconut oil. Working quickly and using your hands, break up the coconut oil until it resembles pea-sized bits. Add the coarsely chopped walnuts, brown sugar and salt. Place the crumble on top of the filling. Transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbling. Serve the crumble warm with a scoop of ice cream.

Strawberry Rhubarb Crumble Recipe photo credit: Adrianna Adarme



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