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Vegan Strawberry Rhubarb Crisp
www.theconsciousplantkitchen.comThis Vegan Strawberry Rhubarb Crisp is an easy family dessert with the most delicious sweet-and-sour combination of strawberries and rhubarb. Plus, this crisp recipe is also dairy-free and easy to make sugar-free for a diabetes-friendly dessert.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/strawberry-rhubarb-crisp/ or scan the QR code here ➡️
Servings: 8 servings (1/2 cup)
Calories: 194.8kcal
Ingredients
- 3 cups Rhubarb fresh or frozen, cut into 1cm pieces (0.5")
- 2 cups Strawberry Slices fresh or frozen
- 2 tablespoons Cornstarch or arrowroot flour
- ¼ cup Coconut Sugar or soft brown sugar
- ½ teaspoon Cinnamon
Strawberry Rhubarb Crumble Toppings
- ¾ cup Old-Fashioned Rolled Oats
- ½ cup All-Purpose Flour all-purpose flour, oat flour, almond flour, or gluten-free flour blend
- ½ cup Coconut Sugar packed or sugar, or soft brown sugar
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- ¼ cup Pecan chopped
- 3 tablespoons Shredded Coconut
- 6 tablespoons Coconut Oil (not melted) or dairy-free butter
Instructions
- Preheat the oven to 375°F (190°C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch pan. Set aside.
- Wash, rinse rhubarb stalks, discard ends and cut into 1/2 inches (1 cm) pieces. If using fresh strawberries, wash, core and slice.
- In a mixing bowl, stir rhubarb piece, strawberry slices, cornstarch, cinnamon, and sugar. Spread evenly into the prepared baking dish
- In another mixing bowl, mix flour of choice, rolled oats, chopped pecans, coconut, sugar, vanilla, and cinnamon.
- Rub in soft (not melted) coconut oil or dairy-free butter with fingertips until it forms a breadcrumb-like texture.
- Sprinkle the crisp topping over the fruit mixture.
- Bake for 25 to 35 minutes at 375°F (190°C) until the fruits are cooked, bubbly, and the top is cooked and crispy - golden brown color.
- Serve with a dollop of dairy-free ice cream or whipped cream.
Storage
- Store leftovers for up to 3 days in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 194.8kcal | Carbohydrates: 36.6g | Protein: 2.7g | Fat: 4.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.5g | Sodium: 9.5mg | Potassium: 224.9mg | Fiber: 2.7g | Sugar: 21g | Vitamin A: 49.1IU | Vitamin C: 3.7mg | Calcium: 67.1mg | Iron: 1.1mg | Magnesium: 26.1mg | Phosphorus: 61.6mg | Zinc: 0.6mg