No, I did not add protein powder to the crumble. Although I must admit after an explosive popularity of protein powder goodies among my readers, I was tempted to do so…
Remember I told you last week our butter-cream friends came over and I made them this skinny shrimp & feta spinach dip?! So, they brought over a berry crumble. They always make me eat desserts, otherwise we might not be friends.
It was good! Who doesn’t like a berry crumble or a crisp made with fresh berries in season?! I had to recreate my guilt-free version of it. A little bit of thinking and digging, here is what I came up with.
I was also much inspired one night by an article on the Kitchn about crumbles, crisps and cobblers. That’s what addicted food bloggers do – browse recipes on iPhone in bed. That’s in addition to my wine addiction. That makes 2 of them!
Wanna grab it?! Me too.:) Super easy to make, don’t steal!
It’s strawberries season. Yay! Plus strawberries are one of the lowest in sugar fruit/berries. Double Yay!
I chopped some strawberries.
I finally found a good use for my mom’s organic rhubarb she supplied me with enough for next 10 years. Even if I bake this crumble every week. So if an earthquake ever hits Vancouver, you will find me munching on a rhubarb in the crawl space of my house, near the freezer full of rhubarb.
Thanks, mom! She said I could make lots of pies with it. Um, yeah, aren’t you tired of listening about my belly fat yet, mom?!
Chia seeds…I can’t say enough good things about chia. Full of protein, you can use them for making chia pudding and/or chia gel – wonderful egg replacement in baking.
I added chia to both: the berry mixture to replace cornstarch as chia seeds have amazing ability to absorb liquid, and to the topping, for an extra protein boost and crunch.
Then I cracked some nuts…and crushed them. Just coarsely.
Big chunks and intact almonds are fine.
The crushed almonds above, the ground almonds below and some old fashioned rolled oats replace the flour. See how you can make almond flour/meal at home.
Then you layer the crumble nicely. Don’t rush, enjoy the process!
Cover the berries with an almond blanket.
Don’t forget to lick the bowls and spoons. Trust me, you will want to!
And bake…Wasn’t it easy? I found this Strawberry Rhubarb Crumble one of the easiest and fanciest pie desserts I ever made.
Bake until you smell the roasted almonds and see these burnt bubbles of the strawberry rhubarb goodness on the sides.
You can serve the crumble warm or cold. Tastes exquisite either way. I found the flavours richer the next day. Top with healthy ice cream or just plain Greek yogurt.
My mother-in-law was asking for an extra sweet yogurt on top. Me and Alex didn’t need it at all.
Almonds, chia and oats make this dessert high in protein. No flour, much sugar and cornstarch lowered the carbs content. Use frozen or fresh rhubarb/strawberries. If using frozen make sure to squeeze out liquid really well.
The crumble is gluten free (use gluten free oats), vegan and vegetarian. I loved the taste of coconut oil instead of butter! A pinch of salt dulls the taste of it, so don’t be scared you will end up with a tropical crisp. Won’t happen!
What is your favourite fruit/berry combination for crumble/crisp or cobbler?
What fruits/berries are in season in your part of the world?
Ingredients
- 2 lbs fresh or frozen strawberries, coarsely chopped
- 1 cup fresh or frozen rhubarb, coarsely chopped
- 1/2 lemon, juice of
- 1 tsp cinnamon
- 2 tbsp chia seeds
- 3 tbsp brown sugar or equivalent of stevia
- 1 cup almond flour
- 1 tsp cinnamon
- 1/2 cup rolled oats
- 3 tbsp brown sugar or equivalent of stevia
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tbsp chia seeds
- 4 tbsp coconut oil, softened
- 1/2 cup almonds, coarsely crushed
Directions
- Preheat oven to 375 F degrees.
- In a medium bowl, combine Strawberry Rhubarb Base ingredients, mix and set aside. If using frozen strawberries or rhubarb make sure to squeeze out the liquid once defrosted.
- In another medium bowl, mix well Almond Crumble Topping ingredients except coconut oil and crushed almonds.
- Warm up the coconut oil in a microwave until soft but not melted. About 30 seconds on high.
- To crush almonds, place the nuts in a sandwich ziploc bag, seal it and pound with a meat tenderizer on a chopping board about 10-15 times.
- Add softened coconut oil to the bowl with the topping, and using the tablespoon work the oil into the dry ingredients until some large crumb pieces form. Won't be as many if you have used wheat flour. Add crushed almonds and mix.
- Pour the base into a glass or ceramic ( any non-reactive) 8 x 11 baking dish. Top evenly with the topping. Bake for 40 minutes or until the fruit base is bubbling on the sides and almonds are roasted. At least 30 minutes. Wait at least 15 minutes before serving. Serve cold or warm.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 204.0
Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 2.6 mg
Total Carbs: 17.4 g
Dietary Fiber: 5.6 g
Sugars: 9.4 g
Protein: 5.5 g
WW Points+: 6