Vegan Strawberry Rhubarb Crisp Recipe
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Vegan Strawberry Rhubarb Crisp Recipe

Vegan Strawberry Rhubarb Crisp Recipe
Course Dessert
Cuisine American, vegan
Keyword crisp, crumble, dessert, rhubarb, strawberry, vegan
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 4 generous servings
Calories 408kcal
Author Living Vegan Staff

Ingredients

FOR THE FRUIT MIXTURE:

  • 2 c Rhubarb cut into 1" pieces
  • 2 c Strawberries hulled and halved (or quartered, if large)
  • 1/3 c Sugar
  • 1/4 c Orange Juice
  • 1-1/2 tsp Cornstarch (whisk together with the orange juice before adding to avoid clumping)

FOR THE CRISP TOPPING:

  • 1/2 c Flour
  • 1/4 c Brown Sugar I used light brown
  • pinch Salt
  • 1/2 c Quick Cooking Oats
  • 6 tbsp Vegan Margarine COLD

FOR SERVING:

  • Vanilla Almondmilk Ice Cream for serving

Instructions

  • Preheat oven to 350 degrees.

FOR THE FRUIT MIXTURE:

  • Cut the fruit in similar 1" sized pieces. Toss with sugar. 
  • In a measuring cup, dissolve the cornstarch in the orange juice until absorbed and then add it to the fruit. 
  • Add to an 8x8 inch baking dish and place onto a lined cookie sheet in case it bubbles over.  Set aside while we prepare the topping.

FOR THE CRISP TOPPING:

  • In a large bowl using a pastry blender (or bowl of an electric mixture with a paddle attachment), combine until moist and the mixture is in crumbles.  
  • Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour (YES, you read that correctly), at 350 degrees until it's bubbling around the edges and slightly golden on top.

FOR SERVING:

  • Top with a scoop of your favorite vanilla almondmilk ice cream. Serve warm.

Video

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 59.7g | Protein: 4.3g | Fat: 18.2g | Saturated Fat: 3g | Sodium: 246mg | Potassium: 398mg | Fiber: 4g | Sugar: 35.7g | Calcium: 70mg | Iron: 0.4mg