DifficultyBeginner

Crumble or Crisp is one of the easiest desserts to bake. Even those who do not consider themselves bakers or who seldom bake can make this with little effort. I have been making crumbles with seasonal fruit since I was a little girl. There are few desserts more satisfying than this. Enjoy just as is or with a little diary free whipped cream or ice cream. Because my version is free from refined sugars often times we enjoy this for brunch or breakfast of the weekends. You can substitute any berries for the blueberries, fresh or frozen. I used blueberries because that is what I had on hand. Remember if you are celiac, like me, to use Certified or Purity Protocol Oats, just don't use quick oats in this.

Yields8 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 ½ cup Plus 2 TBSP Coconut Sugar
 1 pinch Sea Salt
 Zest of one Orange or Tangelo
 ½ cup Coconut oil
  cup Chopped Pecans or nut of your choice
Filling
 6 cups Chopped Rhubarb
 2 cups Fresh or Frozen Blueberries
 ½ cup Plus 2 Tablespoons Coconut Sugar
 ¼ cup Plus 1 1/2 Tablespoons Tapioca Starch

1

Preheat oven to 350 degrees F.
Measure all the topping ingredients into a medium sized bowl. Cut the coconut oil into the topping ingredients using your fingers or a fork until it is crumbly and all ingredients are evenly distributed.If your coconut oil is very hard, you can soften in the microwave for about 5 seconds.

Rhubarb Blueberry Filling
2

For the filling cut the fruit and place in a 8 x 11(20 X 28cm) baking dish. Add the berries and cover with the rest of the filling ingredients. Using your hands mix well until all the fruit is covered by the sugar and starch.

3

Sprinkle the filling with the topping and bake in the centre of the oven for at 45 to 60 minutes. For the last 20 minutes or so of baking time you may need to cover it as the topping may have already gotten brown enough. You don’t want to burn it!

4

Make sure you check the fruit in the middle to make sure it is fully cooked and soft. They edges may be softened nicely but the middle still a bit firm. A good indicator of it being done is that the filling bubbles up on the sides of the pan.

Ingredients

 ½ cup Plus 2 TBSP Coconut Sugar
 1 pinch Sea Salt
 Zest of one Orange or Tangelo
 ½ cup Coconut oil
  cup Chopped Pecans or nut of your choice
Filling
 6 cups Chopped Rhubarb
 2 cups Fresh or Frozen Blueberries
 ½ cup Plus 2 Tablespoons Coconut Sugar
 ¼ cup Plus 1 1/2 Tablespoons Tapioca Starch

Directions

1

Preheat oven to 350 degrees F.
Measure all the topping ingredients into a medium sized bowl. Cut the coconut oil into the topping ingredients using your fingers or a fork until it is crumbly and all ingredients are evenly distributed.If your coconut oil is very hard, you can soften in the microwave for about 5 seconds.

Rhubarb Blueberry Filling
2

For the filling cut the fruit and place in a 8 x 11(20 X 28cm) baking dish. Add the berries and cover with the rest of the filling ingredients. Using your hands mix well until all the fruit is covered by the sugar and starch.

3

Sprinkle the filling with the topping and bake in the centre of the oven for at 45 to 60 minutes. For the last 20 minutes or so of baking time you may need to cover it as the topping may have already gotten brown enough. You don’t want to burn it!

4

Make sure you check the fruit in the middle to make sure it is fully cooked and soft. They edges may be softened nicely but the middle still a bit firm. A good indicator of it being done is that the filling bubbles up on the sides of the pan.

Rhu-Blueberry Crumble