+GF +SF
This crumble is the BEST. It is yummy, sugar-free and so simple it’ll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It’s a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did well, guys. And I think you’re gonna be really proud of me. —AS
SERVES 6 TO 8
CRUMBLE
4 heaping cups (610 g) fresh chopped strawberries
2 cups (245 g) fresh sliced rhubarb
2 tbsp (30 ml) lemon juice
1 tbsp (10 g) chia seeds
1 cup (95 g) almond flour
2 cups (160 g) GF oats
¼ cup (60 ml) monk fruit sweetener (or sweetener of your choice—sugar works if you’re into it, and the ratio is 1:1)
1 tsp baking powder
¼ tsp salt
½ cup (110 g) coconut oil, softened
COCO WHIP
2 (15-oz [425-g]) cans full-fat coconut milk
1–3 tbsp (15–45 ml) monk fruit sweetener (again, use your fave sweetener here if you prefer)
1–3 tbsp (15–45 ml) nondairy milk
1 tsp vanilla extract
Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (23 x 33-cm) glass baking dish and set it aside.
FOR THE CRUMBLE
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juice and chia seeds until they’re evenly coated. In a separate mixing bowl, combine the almond flour, oats, monk fruit sweetener, baking powder and salt. Add the softened coconut oil and stir until crumbs begin to form. Pour the strawberry-rhubarb mixture evenly into the greased glass baking dish. Top with the oat and almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35 to 45 minutes, until the crumble topping becomes golden and the berry mixture bubbles. Remove it from the oven and let it cool completely before serving.
FOR THE COCO WHIP
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk and vanilla; whip it with the beaters until fluffy. Scoop it onto your crumble and enjoy!
Leftovers—both the crumble and the whip—last for up to a week wrapped separately in the fridge.
Note: To reheat, cover with the foil and reheat at 350°F (177°C) for about 20 to 30 minutes, or until warm in the middle.