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Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp brings the combo of tart rhubarb and sweet strawberries into a delicious vegan dessert with a gluten free crumble topping.
Course
Dessert
Cuisine
American
Keyword
gluten free crumble topping, strawberry rhubarb crisp
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Resting time
20
minutes
minutes
Servings
10
Calories
448
kcal
Author
Courtney
Ingredients
Strawberry Rhubarb Mix
4
cups
rhubarb
½ inch thick slices
1
pound
strawberries
hulled and quartered
1 ¼
cup
sugar
½
teaspoon
vanilla extract
Crumble Topping
1
stick
vegan butter
softened
1 ½
cups
brown sugar
1 ½
cup
all purpose gluten-free flour blend
1 ¼
cup
gluten-free oats
3
tablespoons
coconut oil
melted
½
teaspoon
cinnamon
coconut whipped topping and mint for garnish
optional
Instructions
Preheat your oven to 375 degrees F.
In a large bowl, toss the rhubarb and strawberries with sugar.
Add the vanilla and stir until well combined.
Transfer the rhubarb and strawberry mixture to a greased 9x13 baking dish.
Meanwhile, combine all crumble topping ingredients in a large bowl using a fork or your fingers to mix everything until crumbs begin to form.
Sprinkle the crumble topping evenly over the fruit mixture.
Bake for 30 minutes or until the topping is nicely browned.
Allow the crisp to cool and set for at least 20 minutes before serving.
Notes
You can thicken the rhubarb strawberry sauce by adding 1-2 tablespoons of cornstarch when mixing before baking.
If the crumble topping seems dry, you can add a little more coconut oil.
Want to halve this recipe? It will bake perfectly in an
8x8 baking dish.
This recipe will make a lot of crumble topping. Feel free to use a smaller amount if you want less.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
83
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Sodium:
86
mg
|
Potassium:
290
mg
|
Fiber:
5
g
|
Sugar:
60
g
|
Vitamin A:
485
IU
|
Vitamin C:
30.6
mg
|
Calcium:
94
mg
|
Iron:
1.6
mg