This is a recipe sourced from Slow Cooker: A Collaborative Cookbook by Justseeds Artists’ Cooperative & Friends. Within this cookbook live 21 vegan, vegetarian, fermented, and foraged recipes to fuel the revolution. We’re featuring a seasonal sensation this month, a recipe for Slow Down for Strawberry Rhubarb Crisp / Crumble by Christeen Francis.
You can purchase Slow Cooker via Justseeds Cooperative’s website, here. This recipe is fully credited to Christeen Francis and the good people of Justseeds. From one co-op to another, thank you!
“This is modified from my mom’s recipe, and developed over the years. My favorite fruit combo is strawberry and rhubarb. It feels special when rhubarb comes into season and I gotta pause to make my favorite dessert. I mostly wing it proportion wise and you can too, it’s a pretty flexible recipe. I’m notoriously bad at following recipes but I measured it out for this recipe!” -Christeen Francis
Filling
- 3 cups strawberries (chopped)
- 3 cups rhubarb (chopped)
- 1/2 cup brown sugar or maple syrup
- 1/4 tsp salt
Topping
- 1 and 1/4 cups oats
- 1 and 1/4 cups flour
- 1 tsp baking soda
- 3/4 cup brown sugar
- 1 – 2 tsp salt (to taste)
- 3/4 cup coconut oil
- 3/4 cup butter or vegan butter
- 1/4 tsp nutmeg (I love grated, but powdered is cool too)
- 1 tsp vanilla (optional)
- 1/4 cup sunflower or other seeds (optional, gives it a nice crunch)
Recipe
“Preheat oven to 375 F.
Chop rhubarb and berries, and add to the baking pan (8″ by 12″).
Sprinkle 1/2 cup sugar over everything.
Mix the crumble in a separate bowl.
Add flour, oats, baking powder, salt, and nutmeg to the bowl and mix it up. You can substitute the flour with your favorite GF baking flour mix.
Add the coconut oil / butter / vegan butter. I do 50/50 coconut/butter but you can choose your own adventure. I like the flavour the coconut oil adds but you can go full butter if you want.
I cut the butter into cubes or break it apart and add it in slowly. Then I mix it up with my hands until I get a sticky but still crumbly mixture. It should just stick together but also fall apart a bit. It’s ok if your coconut oil is runny. It will make your crumble a little wetter but it will bake the same.
Add milk / non-dairy milk / water a tsp at a time if it is too dry.
Add the crumble to the top of the fruit. It should just cover the whole thing at about a quarter to a half inch thickness. It never seems like enough but the fruit really cooks down and you want to have the perfect ratio of crumble to fruit when it’s baked!
Bake for 35 – 45 minutes or until you can see the fruit juices bubbling up to the top of the crumble along the sides of the dish. It should also be golden brown on top. Eat it up, yum :p” -Christeen Francis