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I love a good, tart fruit crumble. When I was growing up, it was solid favorite of my dad's and would often hit our family table once a week, but not without a hefty scoop of vanilla ice cream on top. Yum! This recipe straddles the line between nutritious summer dessert and a dangerously rich pie. I must admit, this morning, after my workout, I was eating the odd spoonful out of the fridge (it was way too good to walk by). This recipe has gone through a bit of tailoring over the years and can be easily modified to what ever is at the farmers market or in your freezer or pantry. 
Here are some of the details. For the topping I used pecans, large flaked old fashioned oats (because I love the texture in baking), ground flax seeds, organic brown sugar, spelt flour (you could always use all purpose), coconut butter (regular butter is just perfect too) and cinnamon (love the flavour). For the filling I used instant tapioca to thicken the fruit and then spiced it up with nutmeg, allspice and cinnamon. I also used fresh fruit, so if you are going to use frozen you may have to add a bit fruit and more tapioca since frozen fruit usually has a lot more water in it (I would thaw and drain it a bit too). 
In any case, I made this dessert for my little brother's birthday yesterday. I wanted something sweet, but let's be honest, I didn't have the time to put together a beauty of a birthday cake so this was the next best option. Quick, delicious & pretty! The whole recipe will take you all of 15 minutes to put together if you know your way around the kitchen and then you can walk away for 45 and voila! Everyone's tummies are happy.
Recipe: Oatmeal Crumble with Rhubarb & Raspberries Love from the ov, Sara
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