Description
This Vegan Strawberry Rhubarb Crisp is a delightful dessert that combines the sweet and tart flavors of strawberries and rhubarb, topped with a crunchy oat and almond crumble. Easy to make and absolutely delicious!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside.
- In another bowl, mix together the rolled oats, almond flour, brown sugar, cinnamon, melted coconut oil, and salt until crumbly.
- In a baking dish, spread the fruit mixture evenly on the bottom.
- Sprinkle the oat mixture over the fruit, covering it completely.
- Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
- Serve warm with vegan ice cream or whipped coconut cream for extra indulgence.
- Feel free to adjust the sweetness according to your taste.
- This crisp can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20
- Sodium: 5
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: vegan strawberry rhubarb crisp, easy vegan dessert, strawberry rhubarb recipe, healthy crisp recipe, plant-based dessert