If there’s only one dessert that you make all summer long, let it be this one. This Strawberry Rhubarb Crumble will satisfy cravings on every level with its sweet, buttery, crunchy topping juxtaposed against the tart and juicy filling.
The key to take your crumble from good to great is to seek out locally grown strawberries—they’re ten times sweeter than anything on grocery store shelves. To add another layer of whoa nelly flavor—a hint of licorice-y spice—mix crushed anise seeds into your crumble topping.
The best part about this dessert is it’s actually nourishing—packing in a serving of fruits, veggies, whole grains, and nuts. If you’re like me, you’ll want to eat the leftovers for breakfast topped with whole milk yogurt.
Recipe: Strawberry Rhubarb Crumble with Anise
- 5 cups sliced strawberries
- 3 cups sliced rhubarb (2 large or 3 small stalks)
- 2 tablespoons tapioca starch (or cornstarch)
- 1 cup old-fashioned rolled oats (gluten-free if sensitive)
- 1/2 cup almond meal
- 1/2 cup chopped raw pecans or walnuts
- 2 teaspoons crushed anise seeds (a mortar and pestle works best), optional
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/3 cup real maple syrup
- 1/4 cup virgin coconut oil, melted
- vanilla ice cream, optional
Preheat the oven to 400°F. In a large bowl, toss together the strawberries, rhubarb, and tapioca or cornstarch (if your strawberries are extra juicy use 3 tablespoons). Spread the fruit out in an 8 x 8-inch baking dish or a 10-inch cast iron skillet.
In the same bowl, combine the oats, almond meal, pecans or walnuts, anise (if using), cinnamon, and salt. Add the maple syrup and oil and stir until combined.
Spoon the oat topping evenly over the fruit.
Place in the center of the oven. Bake until the topping is golden brown and the rhubarb is soft, about 25 to 30 minutes. Serve warm with a scoop of vanilla ice cream (if desired).
Get creative with any combination of your favorite seasonal berries. Lily helped me make and devour a version made with strawberries and blueberries...