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This might be a bit blasphemous to some, but I tend to prefer a hearty crumble to a pie any day of the week. I think it’s because I love the combination of hearty grains and juicy, seasonal fruit. There’s not too much prep work involved with crumbles like there is with a pie. But, this lack of work certainly doesn’t take away from the end result. Since they tend to be my go-to dessert, the way I make crumbles has evolved over time. I’ve started using quinoa flakes for their nutritional benefits and added depth of flavor and texture. Like oats, they pair really well with fruit.
In this version, I used a combination of local rhubarb, strawberries, and dewberries. It was the one week I was able to get all three locally, so I tried to use them in a way that would let their natural sweetness and flavors shine through. In case you aren’t familiar with them, dewberries are a type of wild blackberry that grow down here in my neck of the woods. Since it’s pretty warm here, they ripen in late spring/early summer. Feel free to use any type of berry in their place if you can’t get your hands on some. This combination ended up being my favorite to date. The rhubarb really ties everything together and provides its characteristic tart contrast.
If you are lucky enough to have leftovers, they keep well covered in the fridge for up to a week. I found that this crumble makes a particularly tasty breakfast, especially when paired with a little dollop of vegan yogurt. Also, in a moment of laziness, I found out it’s just as tasty without being reheated :)
Mixed Berry & Rhubarb Quinoa Crumble
for the crumble:
- 1 cup rolled oats
- 1 cup quinoa flakes
- pinch of salt
- 1/4 cup coconut sugar
- 1/3 cup solid coconut oil
for the fruit:
- 1 1/2 cups dewberries or other berries of your choosing
- 4 stalks of ruhubarb, sliced
- 1 lb container of strawberries, halved or quartered
- 2 tbsp maple syrup
- 1 tsp freshly grated ginger
- juice of 1/2 a lemon
- 1 tbsp pure vanilla extract
Instructions:
Preheat your oven to 350 degrees. Lightly grease your baking dish with a bit of coconut oil. Add the fruit, maple syrup, ginger, lemon juice, and vanilla to the baking dish and toss everything together until combined. In a separate bowl, toss together the oats, quinoa flakes, salt, and coconut sugar. Add the solid coconut oil and using either your fingers or a fork, mash in the oil until the mixture starts to look crumbly. Sprinkle the crumble mixture in an even layer over the fruit. Bake the crumble for 40-45 minutes until the fruit is bubbling. Cool slightly before serving. Makes about 8 servings.
About Courtney West
Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.
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One more delicous recipe, specially for hot summery days.
Thanks for sharing. Emma <3
Oh my goodness! I need this like NOW! So yummy.
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