"Deluxe" because it also has a buttery pastry crust underneath...but somewhat nutritionally balanced thanks to vegan shortening, fruit, oats, and spelt flour!
1 puff pastry sheet, thawed
~2 cups sliced rhubarb and stawberries (I used 4 thick rhubarb stalks and about 12 large strawberries)
1/4 cup (or less) sugar
3/4 cup oats
3/4 cup spelt flour
1/2 cup brown sugar
1/2 tsp salt
handful of coconut or pecan chips, optional
1/4 cup butter (or vegan shortening), melted
1. Preheat oven to 350.
2. Place puff pastry in buttered 8x8 pan, press down.
3. Sprinkle sugar on fruit mixture
4. Combine crumble ingredients until it resembles slightly wet sand.
5. Place strawberry and rhubarb filling on top of crust, sprinkle crumble over top.
6. Bake at 350 for about 20-30 min (watch carefully -- could vary!)
1 puff pastry sheet, thawed
~2 cups sliced rhubarb and stawberries (I used 4 thick rhubarb stalks and about 12 large strawberries)
1/4 cup (or less) sugar
3/4 cup oats
3/4 cup spelt flour
1/2 cup brown sugar
1/2 tsp salt
handful of coconut or pecan chips, optional
1/4 cup butter (or vegan shortening), melted
1. Preheat oven to 350.
2. Place puff pastry in buttered 8x8 pan, press down.
3. Sprinkle sugar on fruit mixture
4. Combine crumble ingredients until it resembles slightly wet sand.
5. Place strawberry and rhubarb filling on top of crust, sprinkle crumble over top.
6. Bake at 350 for about 20-30 min (watch carefully -- could vary!)
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