Strawberry Rhubarb Crumble (gluten-free, vegan, whole grain, dairy-free)

This amazingly delicious gluten-free strawberry rhubarb crumble is vegan, dairy-free and 100% whole grain!

It’s finally time – my book is coming out next Monday! (update: it’s out now! You an order here). If you missed my last post about it, go take a gander. It’s all about 100% whole grain desserts. About half of the recipes use ancient grains, like teff, spelt, buckwheat, etc., but even those recipes can be made with regular whole wheat flour. Because I know most people can’t just go pick up a bag of quinoa flour at their local grocery store, I tested all the recipes calling for ancient grains with regular whole wheat and list it as an option. A lot of white whole wheat flour is also used. If you have a bag of white whole wheat flour and some oats to grind into oat flour, you’ll be able to make all but a handful of the recipes!

Strawberry Rhubarb Crumble (gluten-free and 100% whole grain with dairy-free and vegan options.

The book’s focus isn’t on gluten-free recipes, but there are 15 grain-containing gluten-free recipes (I say grain-containing because I have an extras section with recipes for homemade jam, ice cream, etc., that are mostly naturally gluten-free). The gluten-free recipes are heavy on the chocolate so if you need chocolate-free and gluten-free, this book probably isn’t for you. There are 28 grain-containing dairy-free recipes and 6 grain-containing vegan recipes (sorry, vegans!) I would have absolutely loved to include more dietary-friendly options but time wasn’t on my side.

A few people have asked what it was like to write a cookbook. I wish I could paint a magical, cheerful picture but in reality, I tested recipes about 14-15 hours a day, 7 days a week for about 4 months. Then over the next two months, I only baked about half that time and spent the rest of the day writing everything up and dealing with the recipe testing. My husband did everything else. I didn’t go grocery shopping, clean, or cook. The poor guy was spending 2+ hours a day just doing my dishes, not to mention all the other housework. So thanks, Mr. Texanerin, for all the help. :)

Strawberry Rhubarb Crumble (gluten-free and 100% whole grain with vegan and dairy-free options.)

Seriously. All I did was sleep, shower, and bake. I also spent about 1 hour a week on blogging stuff (which I’m sure a few of you noticed with the lack of posts!) Because of all the flour, fat and sweetener variations, I typically tested each recipe about a dozen times. Some recipes really gave me issues and those I made over 30 times. It was, to be totally honest, a nightmare. It was the most stressful time of my life and I’m so incredibly thankful that it’s over.

Everything was fine and dandy until I saw the finalized manuscript that was sent to the printer. I was totally devastated. All of the final corrections I had submitted to the publisher hadn’t been corrected. To the average reader who just wants to make the recipes, it won’t matter because the recipes are spot on and there aren’t any mistakes in the recipes that will throw you off. But it’s still such a huge disappointment. There are two places where the instructions say to add the coconut and it should have said coconut extract or coconut oil, but there aren’t any mistakes that will hinder your success. The mistakes are in the prose and you can see all of them and the corrections here.

Easy Strawberry Rhubarb Crumble (gluten-free and 100% whole grain with vegan and dairy-free options.)

I hope this doesn’t turn you off because I really think the recipes are solid! Since I live in Germany, I figured I should have everything tested by people living in the US. I used American white whole wheat flour, baking powder, and some other ingredients but I unfortunately don’t have access to American cream cheese, butter and other refrigerated products. I also had testers in the UK, Puerto Rico, Greece, Austria and Germany and was relieved to find that nobody really had any ingredients issues. Thanks so much to all my testers. :) Their input really made the instructions, and therefore the book, so much better! I’m hoping that someone who has never baked before will be able to understand everything and won’t have any issues.

This gluten-free and vegan strawberry rhubarb crumble is adapted from the Oat Flour Plum Crumble in the book. The filling is just lightly sweetened but the topping (of which there’s a huge amount!) is nice and sweet. I love the balance! I wrote more about the actual recipe over on my My Baking Addiction post so if you’re interested in reading about it, be sure to check it out here: gluten-free strawberry rhubarb crumble.

Strawberry Rhubarb Crumble (gluten-free, vegan, whole grain, dairy-free)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-12 servings

Ingredients

    For the fruit:

  • 2 cups (250 grams) rhubarb, cut into 3/4" pieces
  • 2 cups (282 grams) strawberries, hulled and cut into 3/4" pieces
  • 1/4 cup (50 grams) granulated or raw sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • pinch of salt
  • For the topping:

  • 3/4 cup + 1 tablespoon (75 grams) oat flour (use gluten-free oat flour, if necessary)1
  • 1 1/4 cups (115 grams) rolled oats (use gluten-free oats, if necessary)
  • 2/3 cup (132 grams) light brown sugar or raw sugar
  • 2/3 cup (149 grams) butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted and cooled slightly (use coconut oil for vegan / dairy-free)
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F and grease a 1-quart, 8"x8" or another similar sized baking dish.
  2. In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt. Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
  3. In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
  4. Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
  5. Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
  6. Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.

Notes

  1. To make oat flour, grind rolled or quick oats in a coffee grinder or small food processor until it resembles flour.

Source: my post on My Baking Addiction - Gluten-free Strawberry Rhubarb Crumble, which was adapted from my cookbook, The Sweet Side of Ancient Grains

Recipe by  | www.texanerin.com

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38 comments on “Strawberry Rhubarb Crumble (gluten-free, vegan, whole grain, dairy-free)” — Add one!

  • Mag says
    September 11, 2016 @ 6:50 pm

    Amazing. Did it the other day and cooking it again today. Nothing more to say! Thanks a million for this beautiful recipe!

    Reply
    • Erin replies to Mag
      September 13, 2016 @ 7:43 pm

      And thanks for your comment! I’m thrilled you liked it so much. :)

      Reply
  • Susannah says
    May 29, 2016 @ 3:09 pm

    Wow, sounds like quite a labor of love! Good luck with your launch!

    Reply
    • Erin replies to Susannah
      May 30, 2016 @ 9:47 pm

      It was, indeed! Thanks so much. :)

      Reply
  • Liz says
    April 12, 2016 @ 4:48 pm

    Congratulations!!!! This crumble looks fabulous!

    Reply
    • Erin replies to Liz
      April 14, 2016 @ 8:52 pm

      Thanks, Liz! :)

      Reply
  • Charlotte Moore says
    April 16, 2015 @ 9:08 pm

    YAH!!!! Just got my book. Had my son order it for me and he said it would be here Thursday and it is. Looks like loads of good info.

    Reply
  • Lauren @ Healthy Delicious says
    April 16, 2015 @ 4:37 am

    Congratulations on the book! I can’t wait to check it out – I love the idea of using whole grains in desserts!

    Reply
  • Nancy P.@thebittersideofsweet says
    April 15, 2015 @ 5:32 am

    Oh Erin that is so exciting! Congratulations and can’t wait to see it!

    Reply
  • Heather / girlichef says
    April 15, 2015 @ 1:17 am

    How did I not know that you were writing a cookbook? Well – congratulations, that’s so exciting! I’m always amazing by your grain free offerings…they look so delicious. This crumble is no exception, pass that plate!

    Reply
  • Charlotte Moore says
    April 14, 2015 @ 8:19 pm

    Bummer!! I did not get the post last week about your cookbook. That is strange!! So excited for you!! I know it is exciting for you.

    CONGRATULATIONS!!!

    Reply
    • Erin replies to Charlotte Moore
      April 14, 2015 @ 8:21 pm

      The post I referred to at the beginning was from June so you didn’t miss anything! And thank you so much! My cookbook is so much better because of your and the other recipe testers’ feedback. :)

      Reply
  • Cookin Canuck says
    April 14, 2015 @ 6:10 pm

    Congratulations, Erin! I have a feeling your book is going to be a big hit. I know that I am always looking for desserts that use whole grains. This crumble would be a big hit in my house!

    Reply
    • Erin replies to Cookin Canuck
      April 14, 2015 @ 8:22 pm

      Thanks so much, Dara! I hope that you’ll enjoy the book, if you get a chance to check it out. :)

      Reply
  • Stacy | Wicked Good Kitchen says
    April 14, 2015 @ 5:52 pm

    Fabulous spring and summer crumble recipe, Erin! Thank the Lord above for our giving, loving and supportive husbands who don’t mind doing dishes or going grocery shopping. Don’t know what I would do without mine. A BIG thank you for all of your help on Erin’s cookbook, Mr. Texanerin! Amazon will be delivering my pre-order copy TODAY! Thanks again for the review copy. Your cookbook is going to be a best seller and I predict another printing, so those edits can make it for that publication. Just think, even Julia Child experienced typos in her final printed cookbooks! You are in good company, Erin. :) So happy for and proud of you, girl! Looking forward to celebrating with you next week! xo

    Reply
    • Erin replies to Stacy | Wicked Good Kitchen
      April 14, 2015 @ 8:24 pm

      You’re getting it today?! That’s awesome! Thanks for letting me know. And thanks for your kind words! Many people have told me that all cookbooks have errors but it’s still so incredibly frustrating (because it could have been error-free!) :( I hope you’ll enjoy the recipes you try from there!

      Reply
  • Brenda@Sugar-Free Mom says
    April 14, 2015 @ 5:15 pm

    Thank God for wonderful supportive husbands. My deadline was an horrific 6 months but with three kids, their activities and homeschooling and trying to keep my blog a float it was truly a sacrifice and a nightmare. I can’t say it will pay off or not, as I won’t know anything until July but I can say I’m happy to have a completed product. I’m sure your recipes are solid and I’m positive you’ll have wonderful reviews if they are anything like the awesome recipes you share on your blog! Congrats to being DONE!

    Reply
    • Erin replies to Brenda@Sugar-Free Mom
      April 14, 2015 @ 8:29 pm

      Thank you so much, Brenda! And oh my. I have NO idea how you wrote a cookbook with all the other stuff going on! Homeschooling?! Holy cow. Congratulations on surviving that! I know your cookbook will be awesome. Can’t wait to see it! :)

      Reply
  • Martha @ A Family Feast says
    April 14, 2015 @ 3:29 pm

    If your cookbook has recipes like this – it’s sure to be a best seller. So sorry for the missed edits and frustrations (that would totally drive me nuts too) but what a huge and impressive accomplishment!

    Reply
    • Erin replies to Martha @ A Family Feast
      April 14, 2015 @ 8:31 pm

      Thanks a bunch! I don’t know about it being a best seller (I wish!) but I’ll at least hope it sells some copies. :)

      Reply
  • Lora @cakeduchess says
    April 14, 2015 @ 12:06 pm

    I think your audience knows how you are with your baking and your posts here so they know your book will be fantastic!But I understand it’s still frustrating. LOVE this crumble, Erin!!

    Reply
  • Ginny McMeans says
    April 14, 2015 @ 7:11 am

    I am so very excited about your cookbook. Just next week! Also, thank God for husbands and their shopping skills! They only get something wrong once in a while, right? Just think. Now you know YOU CAN DO ANYTHING! Congratulations and this crumble recipe looks like a great introduction to a wonderful cookbook.

    Reply
    • Erin replies to Ginny McMeans
      April 14, 2015 @ 8:43 pm

      Haha. He was pretty great! He even just started automatically buying things that I hadn’t put on the list because I’d go through things like chocolate, eggs, etc. in just one day and then get all stressed out at 10pm that I didn’t have them. Thanks so much for your kind comment. :)

      Reply
  • Kelly Barcroft says
    April 14, 2015 @ 4:32 am

    This looks fabulous. And so does your previous post about the toasted coconut butter. I will have to try both of these. I received a notification the other day about the arrival of your cookbook – it is supposed to be here this Friday. I am excited!

    Reply
    • Erin replies to Kelly Barcroft
      April 14, 2015 @ 8:44 pm

      Yay! Another comment said hers arrived today, so hopefully you got yours, too! Thanks so much for ordering and I hope you’ll love the recipes. :)

      Reply
      • Kelly Barcroft replies to Erin
        April 15, 2015 @ 12:09 am

        I did get it….just now! Yay! Now I have to sit down and read it. It already looks like a great book! Congratulations!

        Reply
        • Erin replies to Kelly Barcroft
          April 20, 2015 @ 9:44 pm

          Yay! Thanks so much. :) I hope you like the book!

  • Paula - bell'alimento says
    April 14, 2015 @ 12:25 am

    I get so excited when I see rhubarb at the market! Love everything about this crumble.

    Reply
  • Lauren Kelly Nutrition says
    April 14, 2015 @ 12:02 am

    I absolutely love this recipe! And how exciting about your cookbook, can’t wait to see it!!

    Reply
  • The Food Hunter says
    April 13, 2015 @ 11:38 pm

    I have yet to have rhubarb
    this sounds great

    Reply

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