Vegan Strawberry Rhubarb Crisp
Serves 625 mins prep30 mins cook
This Vegan Strawberry Rhubarb Crisp is a sweet & tangy taste of spring! Juicy strawberries and tart rhubarb nestled under a crispy oat topping for the perfect warm-weather treat.
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What you need
Instructions
Prep: Preheat the oven to 350F. Lightly grease a 9×9” (or similar sized) baking dish and set aside. If any of your fruit is frozen, run under slightly warmed water until thawed, then pat dry. Fruit Layer: Add the strawberries, rhubarb, sugar, cornstarch or arrowroot powder, vanilla, cardamom, and salt directly to the baking dish. Use a spatula or your hands to mix well, until evenly combined Make the Crisp: In a medium bowl mix together the oats, flour, chopped nuts (if using) sugar, cinnamon, and salt. Add the sliced butter to the oat mixture and use two knives or a pastry cutter to chop the butter into the crisp until evenly combined and in small pieces. Spread the crisp mixture evenly over the fruit mixture. Bake: Bake in the middle rack of the oven for 38 to 40 minutes, or until the fruit is bubbly and the crust is slightly golden on top. Serve: let the crisp sit for at least 5 minutes to cool slightly and set. Serve warm and top with dairy-free ice cream, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated in the oven or toaster oven.View original recipe