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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Christopher
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Plant-Based, Gluten Free (if gluten-free oats and flour are used)

Description

This easy Strawberry Rhubarb Crisp is a plant-based dessert bursting with bright summer flavors and a cozy crumbly texture. Featuring fresh strawberries and tangy rhubarb, topped with a crunchy mixture of oats, nuts, and a natural gelling agent, it perfectly balances sweet and tart. Enjoy it warm or cold for a satisfying treat any time of year.

Ingredients

Scale

Fruit Filling

  • 4 cups fresh strawberries, washed and chopped
  • 3 cups rhubarb stalks, chopped
  • 3/4 cup brown sugar (natural)
  • 2 tablespoons lemon juice (natural)
  • 1 tablespoon natural gelling agent

Crisp Topping

  • 1 cup rolled oats (use gluten-free oats if needed)
  • 1/2 cup all-purpose flour (gluten-free blend if needed)
  • 1/2 cup chopped nuts (optional; pecans, walnuts, or almonds)
  • 1 teaspoon cinnamon (natural)
  • 2 tablespoons brown sugar (natural)
  • 1/3 cup plant-based butter, cold and cut into pieces
  • 2 tablespoons maple syrup (natural)

Instructions

  1. Prepare the Fruit Filling: Wash and chop the strawberries and rhubarb into bite-sized pieces. In a large bowl, combine the fruit with brown sugar (natural), lemon juice (natural), and the natural gelling agent. Toss gently to coat everything evenly. Let the mixture rest to activate the thickening agent.
  2. Make the Crisp Topping: In a separate bowl, mix rolled oats, all-purpose flour (or gluten-free blend), chopped nuts if using, cinnamon (natural), and brown sugar (natural). Cut in the plant-based butter until the mixture resembles coarse crumbs. Drizzle in the maple syrup (natural) and mix lightly to bind the topping while keeping it crisp after baking.
  3. Assemble and Bake: Spread the fruit filling evenly in a baking dish. Sprinkle the crisp topping generously over the fruit, ensuring full coverage. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the topping is golden and the fruit filling is bubbly and thickened.
  4. Cool and Serve: Remove the crisp from the oven and let it cool for 10-15 minutes to allow flavors to meld and the filling to set slightly. Serve warm or at room temperature.

Notes

  • Use ripe, fresh strawberries and firm rhubarb for the best flavor and texture.
  • Do not skip lemon juice; it brightens the fruit mixture and prevents discoloration.
  • Let fruit mixture rest before baking to activate the natural gelling agent.
  • Spread the topping evenly to ensure consistent crispness without burning.
  • Keep an eye on the last 10 minutes of baking to prevent overbaking and drying.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 22g
  • Sodium: 50mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: strawberry rhubarb crisp, plant-based dessert, gluten-free dessert, summer fruit crisp, oat crisp topping

Find it online: https://easyrecipeplanet.com/strawberry-rhubarb-crisp/