Easy-to-follow guide for making rhubarb cherry crumble using only rhubarb, butter, coconut sugar, whole-wheat flour, cherries, oats, and cinnamon.
Who doesn’t love cherry desserts? Try this easy to make cherry crumble recipe, impress your Thanksgiving guest with this unique treat!
In this episode of Gluten Free Tasty, Jenné explains her easy-to-follow guide for making rhubarb cherry crumble using only rhubarb, butter, coconut sugar, whole-wheat flour, cherries, oats, and a mixture of cinnamon, salt and baking soda.
- 3 cups old-fashioned oats
- 1 ¾ cups all-purpose gluten-free flour
- 1½ cups + 2 tablespoons coconut sugar (or raw cane sugar)
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup + 2 tablespoons Earth Balance
- 12 stalks of rhubarb, chopped into ½ inch pieces
- 1 cup frozen or fresh pitted cherries
- 1 pint of vanilla Coconut Bliss Ice cream for serving
InstructionsPreheat oven to 375 degrees Fahrenheit and line a 9 x 13 baking dish with parchment paper. Add the dry ingredients (but reserve 2 tablespoons of the sugar) and Earth Balance to a food processor and blend until combined. Pour most of the flour blend onto the bottom of the baking sheet, reserving about 1 cup for the topping, and flatten. Cover the crust with the fruit. Sprinkle the remaining coconut sugar over the fruit. Spread the remaining crumble on top, then cover with foil and bake for 30 minutes. Remove foil, and bake for another 15 minutes. Cool for 10 minutes before serving with ice cream. Serves 8
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.