Strawberry Rhubarb Crumble

It's strawberry and rhubarb reason and you know that means I'm going to be baking lots of fruity dishes!

Last year I made this Rhubarb Crisp several times so I decided to try out something new!

This crumble is even a litle healthier than my one last year but still just as delicious and full of fruit flavor!

This crumble is wonderful. The fruit filling is perfectly sweet and the oatmeal topping is a crunchy accompaniment. 

This crisp is:
Refined sugar free
Gluten free
Vegan

Strawberry Rhubarb Crumble

Ingredients

Filling
400g rhubarb (about 4-5 stalks)
200g strawberries (around 5-10 strawberries depending on size)
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Topping
2 cups oats
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 tbsp coconut oil, melted
2 tbsp maple syrup

Directions
1. Preheat oven to 350F and lightly grease an 8x8" baking dish with oil
2. Chop rhubarb into about 1/2" sized pieces and chop strawberries into slightly larger pieces than the rhubarb
3. Place chopped fruit into a large bowl and mix in coconut sugar, vanilla, salt, cinnamon, and nutmeg until well combined. Pour this mixture evenly into your prepared dish
4. In a bowl, combine all topping ingredients until well mixed. Sprinkle this mixture generously and evenly onto your filling
5. Bake for 40-50 minutes until oats are golden brown and fruit is cooked. Serve warm or cold!