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    Try This Allergy-Friendly Strawberry Rhubarb Crumble Recipe

    Try This Allergy-Friendly Strawberry Rhubarb Crumble Recipe

    Fresh strawberries, rhubarb, and lemon juice complement this delightful Strawberry Rhubarb Crumble that is grain-free, dairy-free, and nut-free.

    A delicious, fresh summer treat, it is simple to create with the help of the Oatmeal Schmoatmeal Cookie Mix from eating G.A.N.G.S.T.E.R.

    Perfect for celebrations, late summer picnics, and more.


    • 1 lb. strawberries, hulled and sliced
    • 1 lb. rhubarb, cut into ½” inch slices
    • ½ cup coconut sugar
    • 2 tbsp tapioca starch
    • 2 tbsp lemon juice
    • 1 tsp vanilla extract

    For the Topping

    • 1 pouch Eat G.A.N.G.S.T.E.R. Oatmeal Schmoatmeal Cookie Mix
    • ½ cup coconut oil
    • 1/3 cup maple syrup
    • 2 tsp water


    Preheat the oven to 350 degrees.

    In a large bowl, stir together strawberries, rhubarb, coconut sugar, tapioca starch, lemon juice, and vanilla extract.

    In a separate bowl, stir together the ingredients for the topping.

    Using a slotted spoon, transfer the fruit mixture into a 13×9 baking pan. Place dollops of the cookie mix over the fruit mixture.

    Bake for 45-55 minutes or bubbly and golden brown.

    Prep Time: 30 min
    Cook Time: 55 min
    Total Time: 1 hr 25 min
    Yield: 9-12 servings

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    Try This Allergy-Fri…

    by Lisa Khiev Time to read this article: 2 min