Indulge your taste buds with a delightful twist on a classic dessert: Vegan Strawberry Rhubarb Crisp! This scrumptious treat combines the sweet juiciness of strawberries with the tartness of rhubarb, all topped with a crunchy, golden oat topping that will leave you craving more. Perfect for any occasion, this easy-to-follow recipe promises to impress your family and friends while keeping it entirely plant-based. With just 45 minutes from prep to plate, you’ll be savoring this heavenly dessert in no time. Ready to elevate your dessert game? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with a small amount of coconut oil to prevent sticking.
- In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Add 1/2 cup sugar, cornstarch, and vanilla extract. Gently mix until the fruit is evenly coated. Let the mixture sit for 10 minutes to allow the fruit to release its juices.
- In a separate bowl, prepare the crisp topping by mixing rolled oats, almond flour, melted coconut oil, brown sugar, and cinnamon. Stir until the ingredients are well combined and form a crumbly texture.
- Transfer the fruit mixture to the prepared baking dish, spreading it evenly across the bottom of the dish.
- Sprinkle the oat and almond flour crumble mixture evenly over the top of the fruit, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Remove from the oven and let the crisp cool for 10-15 minutes before serving. This allows the filling to set and makes serving easier.
- Serve warm, optionally topped with vegan vanilla ice cream or coconut whipped cream for extra indulgence.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh, ripe strawberries and rhubarb. If rhubarb is out of season, frozen rhubarb can be a great alternative—just make sure to thaw and drain excess moisture before using.
- Adjust Sweetness: Depending on your taste preference and the tartness of the rhubarb, feel free to adjust the sugar in the fruit mixture. You can substitute some of the sugar with maple syrup or agave for a different flavor profile.
- Mix and Match: Experiment with other fruits! Adding blueberries or raspberries can give your crisp an exciting twist while enhancing the flavor profile.
- Crisp Texture: For an extra crunchy topping, consider adding chopped nuts or seeds to the oat mixture. Walnuts or pecans work wonderfully and add a delightful crunch.
- Let It Rest: Allow the crisp to cool for 10-15 minutes after baking. This not only helps set the filling but also makes it easier to serve without falling apart.
- Serve with Style: Elevate your dessert by serving it warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. The combination of warm crisp and cold topping is simply divine!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 0mg
