Strawberry Rhubarb Crumble

1

Preheat oven to 375 degrees Fahrenheit and butter a large rectangular baking dish.

2

Combine the oat flour, coconut sugar and salt in a large bowl. Add in the butter, maple syrup and 1 teaspoon of vanilla extract. Using clean hands, rub the butter into the dry mixture until small clumps form. Mix in the oats and walnuts.

3

Combine the strawberries, rhubarb, honey, remaining vanilla extract and tapioca starch together in a large bowl. Toss to coat.

4

Transfer the fruit to the prepared baking dish and sprinkle with the oat topping evenly over filling.

5

Bake crumble until the filling bubbles thickly and the topping is golden and crisp, about 45 minutes. Allow to cool for 10-15 minutes before spooning into bowls. Serve with vanilla ice cream if desired.

6

Substitutions: Replace butter with solid coconut oil or cold plant-based butter, to make it vegan. Replace the walnuts with another nut such as almonds or pecans. Add spices such as cinnamon, ginger or cardamom for a spice twist. Replace vanilla extract with almond extract for a change in flavour.