- 4 cups fresh fruit, chopped*
- 1/2 cup sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 3 tbsp chia seeds
- 1 1/2 cups rolled oats
- 2 cups Bob's All Purpose Gluten Free Flour
- 1 cup brown sugar
- 1/2 tsp salt
- 1 cup vegan butter, like Earth Balance, melted
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Begin by making the filling. Over medium heat, bring the rhubarb, raspberries, and sugar to a boil. Let the mixture cook until mostly all the rhubarb has lost it's shape, about 15 minutes.
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Take the fruit mixture off the heat and stir in the orange zest, vanilla, and chia seeds.
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While the filling is cooling (about 15 minutes), preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 inch pan with parchment paper.
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Mix together the flour, oats, brown sugar, and salt in a medium sized mixing bowl.
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Add the melted butter to the flour and oat mixture and mix well.
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Take 2/3 of the crumble and press it down into the prepared pan. Then spread the fruit mixture on top. Finally, place the remaining crumble on top of the filling.
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Bake in the oven for 55 minutes. Let cool completely (yes, I am talking a few hours) on a wire rack before cutting into slices.
* I've tried a few different variations, including rhubarb + raspberries; strawberries + blueberries; and (as photographed) raspberries + blueberries. Essentially, I use whatever fruit I have in the fridge!
