This keto strawberry rhubarb crumble (pie!!) screams early summer: beautifully tangy and bursting with flavor, topped off with a toasted almond crumble and all bundled up with my flaky pie crust.
Keto Strawberry Rhubarb Crumble 🍓
With my suuuper flaky pie crust!
You’ve got two options here.
Whip it up as a crumble: I love using a skillet, simply toss the strawberries with the rhubarb (‘n sweetener of choice), top off with my (toasted!) almond crumble, et pretty much voila!
Or you bring in my flaky keto pie crust and turn it into a showstopper summer dessert.
The choice is yours, but either way I think a (no churn!) vanilla ice cream is pretty non negotiable ;).
The Filling (‘n Thickner)
Simply toss the strawberries, rhubarb, sweetener, orange zest and thickener together.
Use your granular sweetener of choice here. Allulose will arguably give the least aftertaste, though Lakanto Golden (barely any cooling aftertaste here) and xylitol (non-corn though to avoid tummy troubles!) are solid options too.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
The (Pie Crust!) Deets
When rolling out the pie crust, you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper. Easy peasy.
If it begins to become unmanageable as it comes to room temperature (you know, and the butter melts away), just pop it into the freezer for a few minutes before carrying on.
One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
And just pinch together any cracks. No biggie either, just takes a little practice. 🙂
And… The Pie Crust Video Story!
Keto Strawberry Rhubarb Crumble (Pie!!)
For the keto pie crust
- 1 batch suuuper flaky keto pie crust optional (but *highly!* suggested)
For the (toasted!) almond crumble
For the strawberry rhubarb filling:
- 380 g strawberries diced
- 300 g rhubarb sliced into 1/2 inch pieces
- 2/3 cup allulose or 1/2 cup erythritol and xylitol
- 3 tablespoons arrowroot tapioca or cornstarch*
- 1 tablespoon orange juice (or lime juice!) to taste
- 1/2 teaspoon orange zest optional, but it gives a nice touch 🙂
- If making a pie version: whip up a batch of my suuuper flaky keto pie crust and chill while you prepare the rest.
- Make the crumble: lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Whisk thoroughly together in a medium bowl the toasted almond flour, coconut flour, sweetener, xanthan gum and salt. Add in the butter and rub the mixture with your fingertips until it resembles coarse bread crumbs, and chill.
- Preheat oven to 350°F/180°C and make your filling by tossing all the ingredients together in a large bowl.
If making a crumble
- Add the strawberry rhubarb filling to a 9 inch skillet or baking dish (or even ramekins!).
- Top with crumble mixture and bake for 35-40 , covering the crumble with foil once it begins to brown.
- Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days.
If making a pie
- Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Freeze for 10 minutes (or refrigerate for 30).
- Add the strawberry rhubarb filling, top with crumble mixture and bake for 35-40, covering the crumble with foil once it begins to brown.
- My top tip: I suggest covering the fluted edges with foil from the start to avoid over browning.
- Allow the pie to chill at room temperature for 3 hours (yeah, for real!). And enjoy all your hard work with a generous scoop of vanilla ice cream.