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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Anthony
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Strawberry Rhubarb Crisp is a delightful dessert combining the natural tartness of rhubarb with the sweetness of fresh strawberries, topped with a warm, crunchy plant-based oat crumble. This easy-to-make recipe highlights vibrant seasonal fruit flavors balanced with cozy spices and a crisp golden topping, perfect for any occasion or season.

Ingredients

Scale

Fruit Filling

  • 3 cups fresh strawberries, hulled and halved
  • 3 cups chopped rhubarb
  • 1/3 cup maple syrup (natural)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon natural gelling agent

Crispy Topping

  • 1 cup rolled oats (gluten-free if needed)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour (gluten-free if needed)
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup chilled plant-based butter, cubed

Instructions

  1. Prepare the Fruit Filling: In a large bowl, combine the chopped rhubarb and hulled strawberries. Add maple syrup (natural), lemon juice, ground cinnamon, ground nutmeg, and natural gelling agent. Stir until all fruit is evenly coated and mixture is ready to thicken during baking.
  2. Make the Crunchy Topping: In a separate bowl, mix rolled oats, brown sugar, all-purpose flour, and chopped nuts if using. Cut in chilled plant-based butter using a pastry cutter or fork until the mixture forms coarse crumbs similar to sand.
  3. Assemble the Crisp: Pour the prepared fruit filling into a greased baking dish. Evenly sprinkle the oat topping over the fruit to ensure full coverage.
  4. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the crisp for 40-45 minutes, until the topping turns golden brown and the fruit filling is bubbly and fragrant.
  5. Cool and Serve: Let the crisp cool slightly so the filling sets, making it easier to slice and scoop. Serve warm with plant-based vanilla ice cream or thick coconut cream and garnish with fresh mint leaves if desired.

Notes

  • Chop fruit pieces uniformly for even cooking and texture.
  • Keep plant-based butter chilled to create a flaky, crumbly topping.
  • Taste the fruit mixture before baking; add extra maple syrup (natural) to adjust sweetness as preferred.
  • Use a natural gelling agent to ensure the fruit filling holds its shape while remaining juicy.
  • Bake until the topping is golden and the fruit mixture is bubbly to avoid drying out.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 22g
  • Sodium: 45mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Rhubarb Crisp, Plant-Based Dessert, Gluten-Free Dessert, Fruity Crisp, Vegan Crunchy Topping

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