STEP 1: Make the Coconut-butter
When using coconut oil instead of butter, I add coconut milk to the oil. This replaces the moisture that comes from the milk solids in butter. Mix coconut oil to a pliable consistency and stir in the coconut milk. Spread mixture into a square container and chili until it hardens.
STEP 2: Make the Crumble
Combine rice flour, sorghum, oats, sugar, salt and stir to combine. On a small cutting board turn out oil and cut coconut oil into ¼ pieces. Using your fingertips and not the palm of your hand, mix cubes into the dry ingredients until coconut oil has been incorporated. You should be able to squeeze pea size nuggets at this point creating a topping with larger and smaller size pieces. Place crumble in the freezer for ten minutes.
STEP 3: Make the Filling
Cut fruit and combine with sugar, maple syrup, vanilla, ginger, lemon rind. Add water to starch, stir to combine, and pour into the strawberry rhubarb mixture. Let mixture macerate for 5 minutes.
Add fruit mixture to an 8" rectangular glass baking dish or 9” pie dish. Distribute the topping evenly and bake for 45-50 minutes on a cookie sheet to prevent any spills. Mixture should bubble and split, and the crumble should brown.
If the crumble has browned but the mixture hasn’t started bubbling, cover the top with foil to stop the browning and continue baking. Cool crumble for 20-30 minutes to set the juices. If you can wait! I like it warm and will steal a corner. Be better than me and try waiting!
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