Ilene Godofsky Moreno
Tangy-Sweet Vegan Strawberry Rhubarb Crisp
This crisp is a super-easy, tasty way to make the most of your farmers’ market rhubarb haul.
July 15, 2024
The unique tangy-sweet taste of rhubarb mingles perfectly with ripe summer strawberries in this rustic recipe from The Colorful Family Table Cookbook. Don’t have strawberries? Swap them out for blackberries or cherries.
What you need:
For the filling:
3 cups chopped strawberries
2 cups chopped rhubarb
Juice of ½ lemon
2 tablespoons maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the topping:
1 cup oat flour
1 cup rolled oats
⅓ cup coconut sugar
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup coconut oil, softened
¼ cup vegan milk
1 teaspoon vanilla extract
For garnish:
Vegan vanilla ice cream
Coconut whipped cream
What you do:
- Preheat oven to 350 degrees. Grease an 8-by-8-inch baking dish.
- For the filling, in a large bowl, stir all ingredients together. Pour mixture into baking dish and use a spatula to spread out evenly.
- For the topping, in a large bowl, whisk oat flour, oats, coconut sugar, ground cinnamon, baking powder, and salt. In a small bowl, combine coconut oil, milk, and vanilla. Add wet ingredients to large bowl of dry ingredients, and stir until mixed.
- Pour topping mixture over filling in baking dish. Use a spatula to spread out evenly over filling and press down.
- Bake for 45 minutes, until top is crisp and bubbly. Serve warm, topped with ice cream or coconut whipped cream.
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