Strawberry rhubarb apple crumble

One of the things I love about summer is rhubarb! I still eat it like when I was a kid, soaked in a little jar of sugar. Not the healthiest option, but it’s so good!
With a coconut and almond crumble, as well as the sweet blend of strawberries and apples, this dessert is simply irresistible.


  • 1 pound of strawberries, cut in 4
  • 2 red apples, diced (Cortland are the best for texture)
  • 2 stems of rhubarb, cut into small pieces
  • 1 tablespoon cornstarch
  • 1/3 cup of cane sugar
  • 1 cup quick oats
  • 1/3 cup of brown sugar
  • 1/3 cup sliced ​​almonds
  • 1/3 cup unsweetened grated coconut
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/3 cup of vegan butter
  • 2 tablespoon maple syrup


  1. Put the fruits in a bowl. You can peel the apples if you want, but i usually leave the skin it if it’s organic apples.
  2. Add cornstarch and cane sugar. Mix well and transfer to a baking dish. Set aside.
  3. In a food processor, mix the rest of the ingredients. Add the mixture over the fruit and spread well with your hands.
  4. Bake at 375 F. 35 to 40 minutes or until crumble is golden brown.
  5. Let stand about twenty minutes. The fruit mixture may look slightly liquid, but it will thicken as it cools.

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