Vegan Strawberry Rhubarb Crisp
This tart and sweet Gluten-free Strawberry Rhubarb Crisp is irresistible with a sublime mixture of fresh strawberries and rhubarb under a sweetened oat-based topping. Vegan.
Equipment
- deep dish 9-inch pie plate
- Large and medium mixing bowls
- chef's knife
- colander
Ingredients
For the filling
- 3 cups strawberries cut into ½- inch pieces
- 3 cups rhubarb cut into ½-inch pieces
- 3 tablespoons arrowroot powder or organic cornstarch
- 1 teaspoon lemon zest or orange zest
- 1 tablespoon fresh lemon juice or orange juice
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- 1 teaspoon vanilla extract
For the crumb topping
- 1 cup gluten-free organic rolled oats
- ½ cup almond flour or rolled oats or oat flour
- ½ cup coconut flour or coarsely chopped pecans or walnuts
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons vegan butter slightly softened, cut into cubes, plus extra for greasing the baking dish, or virgin coconut oil
- Vegan vanilla ice cream optional, for serving, or whipped coconut cream
Instructions
- Preheat oven to 375°F. Grease a 9-inch deep dish pie plate or 8 x 8-inch baking dish.
- In a large bowl, add strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract. Combine and let sit for 20 minutes.
- In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers.
- Place the fruit mixture in buttered baking dish.
- Top the fruit with crisp topping mixture in baking dish.
- Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling. Let rest for 20 minutes before enjoying. Top with vegan vanilla ice cream, if desired.
Video
Notes
- You can bake this crisp in individual ramekins for 20 minutes.
- You can make the crisp topping ahead of time and freeze it for up to 3 months.
- Refrigerate leftovers for up to 3 days. You can eat room temperature the next day, leave it on the counter for 30 to 60 minutes first. To reheat, place in the oven at 350°F for 20 minutes or until heated through.
- Because rhubarb is quite tart and the strawberries were not very sweet, I added more sugar. Adjust the amount of sugar to the fruit and your taste.
Nutrition
Serving: 8servingsCalories: 338kcalCarbohydrates: 47gProtein: 4.6gFat: 12.4gSodium: 8.3mgFiber: 6gSugar: 31g
Tried this recipe?Let us know how it was!
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.