Description
There’s almost nothing better than an Old-Fashioned Strawberry Rhubarb Crisp! It’s sweet, tart, and the perfect mix between a gooey fruit filling and a crisp, golden topping with a hint of cinnamon. Once rhubarb season hits, I promise you’re going to be craving this sweet crisp made with delicious seasonal fruit!
Ingredients
- 5 stalks rhubarb (NO LEAVES)/ about 3 cups chopped
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup white sugar
- 1 tbsp corn starch
- 1 1/4 cups oats (use gluten-free certified if gluten-free)
- 1/4 cup all-purpose flour (use a GF baking blend if gluten-free)
- 3/4 cup lightly packed brown sugar
- 1 tsp ground cinnamon
- 6 tbsp vegan butter or margarine
Instructions
- Preheat oven to 375 F. You will need an oven-safe baking dish such as an 8 x 8 inch square baking pan, a small casserole dish, or even a few ramekins (for single servings).
- In a large mixing bowl, add the fruit, white sugar and corn starch and toss gently to coat. Pour into baking dish.
- In that same mixing bowl, whisk together the oats, flour, cinnamon and brown sugar until combined. Add the vegan butter and use a pastry blender, side of a spoon, or two knives to incorporate the butter into a crumbly mixture with the dry ingredients. It will be uneven and lumpy, but that’s okay. You can also use your hands to break apart any large lumps. Some variation is okay though.
- Pour the crisp topping over the fruit in an even layer.
- Bake in preheated oven for about 35 minutes, or until crisp and golden on top. Remove from oven and let cool slightly before serving.
- Serve with vegan whip or vanilla coconut milk ice cream. Store leftovers in a container in the fridge up to 4 days, and reheat in the microwave (or oven, if you want to re-crisp the topping).
- Prep Time: 10 minutes
- Cook Time: 35 minutes