Recipe adapted from One Bowl Baking by Yvonne Ruperti. When making this, feel free to use a cast iron skillet (which I recommend because it's extra rustic and sexy) or a baking dish (about 9x13). If you do use the baking dish either grease the bottom before pressing down the crust, or line it with parchment paper.
Prep Time45 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Author: Jenné
Ingredients
2cupsold-fashioned oats
1cupwhole wheat pastry flour or gluten-free flour
1cup+ 2 tbsp coconut sugaror raw cane sugar
2teaspoonscinnamon
1tspsea salt
½teaspoonbaking soda
6ozEarth Balancecubed
6stalks of rhubarbchopped into ½ inch pieces
3cupsfrozen or fresh pitted cherries
pintof vanilla Coconut Bliss Ice cream for serving
Instructions
Preheat oven to 375°.
Add the dry ingredients (but reserve 2 tablespoons of the sugar) and Earth Balance to a food processor and pulse to blend until combined.
Pour about ⅔ of the oat/flour blend onto the bottom of the baking dish, reserving the rest for the topping, and flatten.
Cover the crust with the fruit.
Sprinkle the remaining sugar over the fruit.
Spread the remaining crumble on top, then cover with foil and bake for 30 minutes.
Remove foil, and bake for another 15 minutes.
Cool for 10 minutes before serving with ice cream.