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Strawberry Rhubarb Crisp Recipe

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4.1 from 194 reviews

This delightful Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries under a crunchy, spiced oat topping. Baked to golden perfection, this dessert is easy to prepare and perfect for serving warm with your favorite non-dairy vanilla yogurt or ice cream.

Ingredients

Filling

  • 4–5 stalks of rhubarb (about 3 cups), sliced into ½-inch pieces
  • 1 lb. strawberries (about 3 cups), hulled and quartered
  • 2 tablespoons coconut or cane sugar (or maple syrup)
  • 1 heaping tablespoon cornstarch (optional)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

Crisp Topping

  • 1 ½ cups old-fashioned oats
  • ½ cup almond meal (substitute with oat or all-purpose flour if desired)
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom (optional)
  • ¼ cup coconut or cane sugar (maple syrup works too)
  • ⅓ cup coconut oil or vegan butter (melted)
  • ⅓ cup slivered almonds (or chopped walnuts or pecans)
  • Pinch of mineral salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9 or 8×11-inch baking dish to prepare it for the dessert.
  2. Prepare the Filling: In the baking dish, combine the sliced rhubarb and quartered strawberries. Sprinkle over the sugar, cinnamon, cornstarch (if using), and vanilla extract. Stir gently to mix everything evenly without breaking the fruit.
  3. Make the Crisp Topping: In a medium-sized bowl, mix together the oats, almond meal, cinnamon, cardamom (if using), sugar, melted coconut oil or vegan butter, slivered almonds, and a pinch of salt until well combined.
  4. Assemble the Crisp: Evenly spread the oat mixture over the strawberry and rhubarb filling in the baking dish, covering the fruit completely.
  5. Bake: Place the baking dish on the oven’s center rack and bake for 30 to 40 minutes. The crisp is done when the fruit mixture is bubbly and the topping is golden brown. Remove it from the oven and let it cool for 10 minutes to thicken.
  6. Serve: Serve warm with a dollop of non-dairy vanilla yogurt or a scoop of your favorite non-dairy vanilla ice cream for a delicious dairy-free dessert experience.

Notes

  • For a sweeter crisp, you can increase the sugar slightly or substitute with maple syrup.
  • The cornstarch is optional but helps thicken the fruit juices for a less runny filling.
  • You can substitute almond meal with oat flour or all-purpose flour to suit dietary preferences or availability.
  • Use vegan butter or coconut oil to keep the recipe dairy-free and vegan-friendly.
  • Adjust nuts based on preference or allergies; walnuts or pecans work well instead of almonds.
  • This dessert pairs wonderfully with non-dairy vanilla yogurt or ice cream, making it suitable for vegan diets.
  • Allow cooling time for the fruit mixture to set properly before serving.

Find it online: https://recipethrive.com/strawberry-rhubarb-crisp-recipe/