Rhubarb & Strawberry Crumble With Nutty Museli Topping
A wholesome take on a classic spring - summer dessert, this crumble features just-picked rhubarb and strawberries, gently cooked with coconut sugar until jammy and bright. The topping is a crunchy, golden blend of oats and nutty muesli—lightly sweet, rich in texture, and baked to perfection. It’s rustic, naturally sweetened, and just as good for breakfast as it is for dessert.
Ingredients
For the fruit filling
- 2 cups chopped rhubarb about ½-inch pieces
- 2 cups sliced fresh strawberries
- ¼ cup coconut sugar adjust to taste
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract optional
For the crumble topping
- ¾ cup rolled oats
- ¾ cup nutty muesli with nuts/seeds/dried fruit
- ¼ cup coconut oil or unsalted butter melted
- Pinch of salt
- Optional: ½ teaspoon cinnamon or cardamom
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
Make the fruit filling:
- In a bowl, toss rhubarb and strawberries with coconut sugar, lemon juice, and vanilla. Spread into the baking dish.
Make the crumble topping:
- In a separate bowl, combine oats, muesli, and spices, if using. Add melted coconut oil or butter and mix until crumbly.
Assemble and bake:
- Sprinkle the topping evenly over the fruit. Bake for 35–40 minutes, until the fruit is bubbly and the topping is golden.
- Cool slightly before serving.
Notes
Serving suggestion:
Enjoy it warm with a dollop of yogurt or frozen yogurt—or go all out with a scoop of ice cream. Just don’t forget portion control—it’s that good.
Enjoy it warm with a dollop of yogurt or frozen yogurt—or go all out with a scoop of ice cream. Just don’t forget portion control—it’s that good.