Description
Strawberry Rhubarb Crisp is a delicious, plant-based dessert that beautifully balances the natural sweetness of ripe strawberries with the tartness of rhubarb. Topped with a cozy, crunchy oat and almond topping, this baked crisp is perfect for any season and occasion. Made with wholesome, natural ingredients and a natural gelling agent to ensure a luscious filling, it offers warmth and comforting textures in every bite.
Ingredients
Scale
Fruit Filling
- 4 cups fresh strawberries, washed, trimmed, and sliced
- 4 cups rhubarb stalks, trimmed and sliced
- 1/2 cup natural brown sugar
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon natural gelling agent
Crisp Topping
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup chopped almonds
- 1/4 teaspoon salt
- 1/2 cup plant-based butter, melted
- 1 teaspoon natural vanilla extract
Instructions
- Prepare the Fruit Filling: Wash, trim, and slice the strawberries and rhubarb. In a large bowl, gently toss the fruit with natural brown sugar, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and the natural gelling agent. Let the mixture sit to macerate, allowing the flavors to develop while you prepare the topping.
- Make the Crisp Topping: In a separate bowl, combine rolled oats, whole wheat flour, chopped almonds, and salt. Stir in melted plant-based butter and natural vanilla extract just until the mixture clumps lightly but remains crumbly, creating the perfect texture for baking into a golden, crunchy layer.
- Assemble and Bake: Transfer the fruit filling evenly into a baking dish. Sprinkle the oat topping generously over the fruit. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, until the filling bubbles around the edges and the topping turns golden brown.
- Cool and Serve: Allow the crisp to cool on a wire rack for at least 10 minutes to set the filling. Serve warm or at room temperature to enjoy the combination of textures and flavors fully.
Notes
- Choose ripe, firm strawberries and rhubarb for the best flavor and texture.
- Do not overmix the topping to keep it crumbly and crunchy after baking.
- Letting the fruit macerate enhances flavor melding and juiciness.
- Use chilled plant-based butter for an ideal crisp topping texture.
- Adjust sweetness gradually to balance the tartness of rhubarb.
- Monitor baking time carefully to avoid drying out the topping or leaving the filling soggy.
- Serve with plant-based vanilla yogurt or ice cream for added richness.
- Store leftovers covered in the refrigerator for up to 3 days or freeze in airtight containers for up to 2 months.
- Reheat in the oven at 325°F (160°C) for 10-15 minutes to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Strawberry Rhubarb Crisp, plant-based dessert, fruit crisp, oat topping, natural ingredients, gluten free dessert, dairy free, vegan dessert
