Description
This Vegan Strawberry Rhubarb Crisp is the perfect dairy-free dessert that combines the tartness of rhubarb and the sweetness of strawberries, all topped with a crunchy oat and almond crumble. It’s easy to make and absolutely delicious!
Ingredients
Scale
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is evenly coated. Pour the fruit mixture into a greased 9×13 inch baking dish.
- In another bowl, mix together the rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool for a few minutes before serving. Enjoy warm or at room temperature!
Notes
- Feel free to substitute other fruits like blueberries or blackberries for a different flavor.
- Serve with dairy-free ice cream or whipped coconut cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15
- Sodium: 10
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: Vegan Strawberry Rhubarb Crisp, dairy-free dessert, easy fruit crisp, healthy dessert recipe, plant-based dessert