Strawberry Rhubarb Crumble


A recent haul to the Hamilton Farmer's Market brought me back a ton of strawberries and rhubarb. Frankly, anything baked with these two ingredients is delicious, but I wanted to put my cast iron skillet to use. And so, a crumble was born.

This recipe uses coconut palm sugar instead of brown sugar, a vegan butter instead of regular butter, and whole wheat flour vs white. The result is a satisfyingly sweet but not sickeningly sweet dish that is packed with natural fruit and other goodies but still tastes pretty darn good.

This is what I call an "unrecipe" in that the measurements are pretty loose - and you can mix things up and change as needed.

Jennifer Hulley Hamilton Toronto Food Photography



Fruit! - I used rhubarb and strawberries, chopped.

Corn starch

1/2 cup Rolled oats

1 1/4 cup Whole wheat flour

1/3 cup Coconut palm sugar

3/4 cup Vegan butter (or solid coconut oil, or regular butter - your choice!)


Chop up the fruit and throw it into a cast iron skillet. The amount of fruit you need here is really dependent on the size of your skillet. Eye ball it. Add more or less until you have as much as you want. Toss with your hands so it is evenly mixed. Spoon in 2 - 3 table spoons of cornstarch and mix with your hands.

In a small bowl prepare the crumble topping: combine oats, flour, coconut palm sugar and vegan butter. Mix with your fingers until it is clumpy and still crumbly. Other fun things to add in here include: chia seeds, hemp hearts, cinnamon, lemon zest - anything that adds extra nutritional value or a punch of flavour.

Spread the topping over the fruit.

Bake @375 for approximately 45 minutes. 

Jennifer Hulley Hamilton Toronto Food Photography
Jennifer Hulley Hamilton Toronto Food Photography
Jennifer Hulley Hamilton Toronto Food Photography
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