2 cups Bob’s Red Mill GF rolled oats
1 1/2 cup Pamela’s GF Baking Mix flour
1/4 C Coconut flour
1 cup light brown sugar
1/2 teaspoon sea salt
1 tsp cinnamon (optional)
Pour over flour mixture:
1 stick PLUS 6 tablespoons unsalted butter OR coconut oil, melted
For Fruit topping:
2 teaspoon cornstarch or arrowroot (optional, but helps firm up the filling)
2 tablespoon lemon juice
1–2 tablespoon organic cane or coconut sugar
2 cups small-diced rhubarb (from about 1 1/2 medium stalks)
2 cups small-diced strawberries or other berries
Powdered sugar, for decoration, if desired
NOTE: IF rhubarb is out of season, use peaches, plums or any favorite summer stone fruit mixed with berries! It’s a total of 4 cups cut up fruit.
Heat oven to 375 degrees.
Place oats, flours, brown sugar, cinnamon and salt in bottom of baking dish and mix using a fork or hands. We of course love using our hands! Pour melted butter or coconut oil over flour, and stir until crumbles form. Set aside 1 cup of the crumble mixture. Using your hands, press the rest of the crumb mixture evenly in the bottom of the pan.
Spread the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1-2 tablespoon of cane or coconut sugar. Scatter reserved crumbs over fruit.
Bake bars in pre-heated oven for 35 to 45 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden.
Let cool in pan. Once cooled move into the fridge, where they become crisp and solid. Cut into squares. Sprinkle with powdered sugar before serving. Store leftovers in fridge.
If left at room temperature or warm out of the oven, spoon and eat like a crumble.
Great for picnics, snacks, and yummy treats!
- Prep Time: 15 minutes
- Cook Time: 45 minutes