Description
This rhubarb crisp with strawberries is a quick dessert that has the perfect balance of sweet and tart. If you love crumbles, this is a must-try!
Ingredients
Filling:
- 4 cups / 400g / 14.10 ounces rhubarb (around 4–5 stalks), chopped into 1.5 inch pieces
- 3 cups / 430g / 15.16 ounces strawberries, cut in half (or quartered if they’re bigger)
- ⅓ cup / 50g coconut sugar
- 2 tablespoons corn starch (or tapioca flour)
- 1½ teaspoons vanilla extract
Topping:
- 1 cup / 140g plain flour (for gluten-free, use an all-purpose gluten-free blend)
- ½ cup / 55g almond flour
- ½ cup / 110g cold vegan butter, cut into small cubes*
- ½ teaspoon cinnamon
- ½ cup / 75g coconut sugar
Instructions
- Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit) fan forced.
- For the filling: In a large bowl, combine all the filling ingredients, making sure that all the rhubarb and strawberries are coated well.
- Spread the filling mix evenly in a pie dish and bake for 15 minutes.
- For the topping: While the fruit is in the oven, reuse the bowl from the filling, and add in the flours, followed by the cold butter. Using your fingers, rub in the butter until you get a rough crumb-like consistency.
- Add in the cinnamon and sugar and toss to incorporate.
- Once the fruit is done, remove it from the oven and crumb the topping over the rhubarb and strawberries evenly (do not push it down). Place it back in the oven to bake for around 20-25 minutes or until golden brown on top.
- Serve warm with some vegan vanilla custard, whipped coconut cream, or vegan ice cream.
Notes
Vegan butter: Make sure to use block vegan butter instead of spreadable vegan butter as the results will be better. This helps achieve that nice crispy topping. If you don’t have vegan butter, you can use coconut oil instead.
Please read the tips above for helpful information.
- Diet: Vegan
