Strawberry Rhubarb Crisp vegan + gluten free
Strawberry Rhubarb Crisp is easy to make, vegan, gluten free and dairy free. It's bursting with a sweet and tart strawberry flavor and the perfect dessert to enjoy this summer!
Servings 5
Equipment
- 8" oven safe cooking dish
- Mixing bowls
- rubber spatula
Ingredients
For the Strawberry Rhubarb Filling
- 2 cups strawberries halved
- 2 cups rhubarb chopped
- 3 tbsp arrowroot
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3/4 cup maple syrup
Crisp Topping
- 1/2 cup almond butter
- 3/4 cup gluten-free rolled oats
- 1/2 cup coconut sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1/3 cup coconut oil melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, add all of your filling ingredients. Combine fresh strawberries, rhubarb, arrowroot, lemon juice, vanilla and maple syrup. Stir until well combined and transfer into an oval 8” oven safe dish (an 8×8 square dish works too).
- In the same bowl you mixed your filling in, combine all of your dry ingredients for the crisp topping. Combine almond flour, rolled oats, coconut sugar, cinnamon and sea salt. Whisk for 30 seconds and then add in vanilla extract + melted coconut oil. Mix with a rubber spatula until “wet crumbs” form.
- Transfer the crisp topping into your oval dish, on top of the strawberry rhubarb filling. Spread evenly on top of the filling and place in oven to bake for 35 minutes or until top is golden brown.
- Remove from oven and let cool for 10 minutes. Enjoy warm with your favorite vanilla ice cream. We love pairing this dessert with so delicious, no sugar added coconut milk ice cream. If you have leftovers (I’m impressed if you do) store in an airtight container in the refrigerator for up to one week.
Notes
Strawberries- I highly recommend using fresh strawberries with this recipe. You can use frozen strawberries, however, there is a difference in the flavor. When in doubt- always choose fresh.
Arrowroot- arrowroot helps thicken the filling so it isn’t super runny. It is a healthy alternative to corn starch. If you don’t have arrowroot on hand, you can evenly swap out with corn starch.
Lemon juice- only use fresh lemon juice with this recipe. Do NOT swap out with lemon concentrate. Lemon juice helps bring out the flavor in this sweet/tart dessert.
Maple syrup- the maple syrup, vanilla and lemon work well together to create a beautiful, bright flavor in this dish. I highly recommend using it before any other sweetener. However, if you must swap it out you can evenly swap it with coconut sugar or raw honey.
Coconut sugar- I haven’t tried swapping out coconut sugar with another natural sweetener for the crumb topping. Feel free to try honey or maple syrup, if you do please let me know how it turns out.
Almond flour- you can evenly swap almond flour out for gluten free oat flour.
Coconut oil- you can evenly swap out coconut oil with grass fed butter if you aren’t vegan.