Strawberry Rhubarb Oatmeal Crumble

Strawberry Rhubarb Oatmeal Crumble
Serving Size: 9 Prep Time: 20 Cook Time: 40 Cooking Temp: 375°

6 tbsp unsalted butter

¾ cup kamut flour or spelt flour

½ cup pine nuts

½ cup rolled oats

½ cup natural cane sugar

½ tsp sea salt

1/8 tsp freshly ground black pepper

1 tbsp cornstarch

¼ cup natural cane sugar

1 lb strawberries, hulled and cut into quarters

1 lb rhubarb, trimmed and chopped

  1. Preheat oven to 375*F. Use 1 Tbsp butter to grease a 9×9-inch square baking pan. Melt remaining 1/3 cup butter.
  2. Combine flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Mix in the butter using a fork. Using your hands, mash crumble topping into a couple fistfuls of batter. Return to bowl and place in the freezer to chill for 10 minutes.
  3. While crumble topping chills, make the filling. Whisk together corn starch and sugar in a large bowl. Add strawberries, rhubarb, and 1/8 cup water. Toss until evenly coated.
  4. Pour filling into baking dish. Remove topping from freezer and crumble on top of filling making sure you have both large and small sized crumbles to cover the filling.
  5. Bake on center rack for 40 minutes or until topping is golden brown and fruit is bubbling.
  6. Cook for 20 minutes before serving.
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