Summer Berry Crumble
Do you like crumble as much as I do? Then you need to try my Blueberry & Blackberry Crumble and my Raspberry Jam Crumble Bars
My lovely crumble dish is from Le Creuset
Don't forget to tag me in your beautiful recreations #LiviasKitchen
Let me know what you think of this crumble in the comments below!
Prep: 50 minutes
Cook: 40 minutes
Total: 1 hour & 30 minutes
- 400g rhubarb,15ml water (1 tbsp),400g strawberries,60ml maple syrup (1/4 cup),The zest of 1 lime,Optional: a few drops of beetroot concentrate for colour
- 83g coconut oil (1/3 cup + 1 tbsp),190ml maple syrup (3/4 cup),1 1/2 tsp vanilla powder,140g porridge oats (1 1/2 cups),80g oat flour (3/4 cup),A big pinch of salt
Rhubarb & strawberry compote
Makes 10 portions.
Pre-heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.
Cut your rhubarb into 1cm thick pieces. Put them in a pan together with your water and bring to a boil on a medium to high heat, stirring occasionally.
Snip of the top of your strawberries and cut them into quarters.
When your rhubarb has broken down into a sauce add the maple syrup and mix. Leave it to boil for a little while longer.
When a lot of the liquid has evaporated from the rhubarb mix (takes about 25 minutes from when you put them in the pan) add the strawberries. Carry on boiling for 5 minutes and take off the heat.
Add the lime zest and beetroot concentrate (optional) and give it a stir. Pour it into your crumble dish (18cm x 26cm).
Make the crumble by melting the coconut oil on a low heat. Add the maple syrup and vanilla powder and mix.
Add the oats, oat flour and salt and mix everything.
Sprinkle your crumble evenly on top of the compote.
Bake for 40 minutes and take it out to let it cool for 5-10 minutes.
Enjoy the crumble warm straight from the oven or when it has cooled down. It's best when it's fresh but can be stored for 3-5 days in an airtight container in the fridge. Take it out 10 minutes before serving or re-heat it if you prefer it warm.