Description
Vegan strawberry rhubarb crisp with a gluten free oat topping and naturally sweet fruit filling, made without dairy or refined ingredients.
Ingredients
2.5 cups strawberries (halved)
1.5 lbs rhubarb (chopped)
1/3 cup sugar or maple syrup
2 cups oats
1/2 cup flour (gluten free)
1/4 cup coconut oil (cold)
1 tsp cinnamon
4 tbsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
Instructions
1. Preheat oven to 375°F
2. Chop strawberries and rhubarb
3. Mix cornstarch, lemon juice, vanilla, and sugar
4. Combine with fruit and mix well
5. Transfer to greased baking dish
6. Mix oats, flour, cinnamon, and sugar
7. Cut in coconut oil until crumbly
8. Sprinkle topping over fruit evenly
9. Bake for 35 to 40 minutes until golden
10. Cool for 15 minutes before serving
Notes
Use cold coconut oil for best texture
Do not overmix topping
Let crisp rest before serving
Serve with dairy free ice cream if desired
- Prep Time: P0DT0H20M
- Cook Time: P0DT0H40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
