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Vegan Strawberry Rhubarb Crisp

Delicious Vegan Strawberry Rhubarb Crisp for Summer Bliss

This Vegan Strawberry Rhubarb Crisp is a delightful dessert that combines sweet strawberries and tart rhubarb, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Strawberries fresh or thawed frozen
  • 2 cups Rhubarb firm stalks
  • 1 tablespoon Lemon Zest fresh
  • 2 tablespoons Cornstarch or arrowroot/tapioca starch
For the Crisp Topping
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 cup Rolled/Quick Oats rolled oats recommended
  • 1/2 cup Sliced Almonds or walnuts/pecans
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar light or dark
  • 1 teaspoon Cinnamon
  • 1/2 cup Vegan Butter solid
  • 1/4 teaspoon Salt

Equipment

  • Oven
  • Mixing Bowl
  • baking pan
  • pastry cutter
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan.
  2. Wash and chop strawberries and rhubarb, then combine with sugar, lemon zest, and cornstarch.
  3. In another bowl, whisk together flour, oats, almonds, sugars, salt, and cinnamon. Cut in the vegan butter until crumbly.
  4. Spread the fruit filling in the baking pan and sprinkle the crisp topping over it.
  5. Bake for 45-55 minutes until the topping is golden brown and the filling is bubbling.
  6. Allow to cool for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Customize nuts and berries to your preference. Avoid liquid sweeteners to maintain texture.

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