Name: Pink Crumble
Yield: Serves 6
Ingredients: 4 cups fresh strawberries, stems removed, and diced; 400 millilitres coconut cream, chilled; 2 cups diced fresh rhubarb; 2 tablespoons honey (or maple syrup); 2 tablespoons fresh orange juice; 2 tablespoons spelt flour; pinch of salt; ½ cup almond flour; 3 tablespoons coconut oil; 1 vanilla pod, scored lengthways and seeds removed; 1 cup rolled oats; 1 teaspoon ground cinnamon; 1 teaspoon vanilla paste; ¼ cup maple syrup (or honey)

Preparation info

Serves
6

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

Having crunch in a meal is so satisfying. Coupling that with the natural sweetness and soft texture of fruit makes you feel like you’re eating a decadent dessert that will definitely have everyone wanting more.

Ingredients

Whipped Coconut Cream

400 millilitres coconut cream, chilled

Method

Serve this crumble with whipped coconut cream to add a new dimension. Make sure the coconut cream is chilled in the fridge for at least 1 hour, or in the freezer for about 30 minutes, before you start working with it.

Preheat the oven to 180 °C.

In a large bowl, combine