Cherry Rhubarb Crumble
The ultimate comfort food, this Cherry Rhubarb Crumble combines luscious cherries and tart rhubarb, all topped with a crunchy oat crumble. Perfect for summer gatherings, it's the easy dessert you'll crave all season long!
Equipment
- Blender
- Food Processor
- Oven
- Chef's Knife
- Baking Sheet
Ingredients
- 2 cups Old-fashioned oats
- 1 cup Whole wheat pastry flour
- 1 cup + 2 tbsp Coconut sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Sea salt
- ½ teaspoon Baking soda
- 6 oz Earth Balance
- 6 stalks Rhubarb chopped into ½ inch pieces
- 3 cups Pitted cherries frozen or fresh
- 1 pint Coconut Bliss Ice Cream for serving
Instructions
- Preheat your oven to 375°.
- In a food processor, combine the dry ingredients: old-fashioned oats, whole wheat pastry flour, coconut sugar, cinnamon, sea salt, and baking soda. Add the Earth Balance and pulse until the mixture is crumbly and well-blended.
- Pour about two-thirds of the oat/flour blend into a baking dish, pressing it down firmly.
- Cover this crust with the chopped rhubarb and pitted cherries. Make sure to distribute the fruit evenly.
- Sprinkle the reserved sugar over the fruit to enhance its natural sweetness.
- Spread the remaining crumble mixture over the top of the fruit.
- Cover the baking dish with foil and place it in the preheated oven. Bake for thirty minutes.
- After thirty minutes, remove the foil and continue to bake for an additional fifteen minutes.
- Once baked, remove the dish from the oven and let it cool for about ten minutes.
- Finally, serve your Cherry Rhubarb Crumble warm with a pint of Coconut Bliss Ice Cream.
Notes
Store any leftovers in an airtight container for up to three days. Reheat in the oven before serving.