Description
This Strawberry Rhubarb Crisp offers a delightful balance of tart rhubarb and sweet strawberries with a crunchy plant-based topping. Easy to prepare with fresh seasonal produce, it provides a comforting dessert full of texture and vibrant flavors, perfect for any occasion.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, washed and chopped
- 2 cups rhubarb stalks, washed and chopped
- 1/2 cup brown sugar (natural)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon natural gelling agent
Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour (use gluten-free flour for gluten-free option)
- 1/3 cup brown sugar (natural)
- 1/2 teaspoon cinnamon (natural)
- 1/4 teaspoon salt
- 1/3 cup plant-based butter, chilled and cut into pieces
Instructions
- Prepare the Fruit Filling: Wash and chop the strawberries and rhubarb into bite-sized pieces. In a large bowl, combine the fruit with lemon juice, brown sugar (natural), vanilla extract (natural), and a small amount of natural gelling agent. Toss gently to coat the fruit evenly and create a luscious, slightly thick filling.
- Make the Crunchy Topping: In a separate bowl, mix rolled oats, all-purpose flour, brown sugar (natural), cinnamon (natural), and salt. Cut in the plant-based butter using a pastry cutter or fingers until the mixture achieves a crumbly, coarse texture.
- Assemble the Crisp: Pour the fruit filling into a baking dish and spread evenly. Generously scatter the crunchy topping over the fruit layer, covering it completely.
- Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the assembled crisp for 40-45 minutes, until the topping is golden brown and the filling bubbles at the edges. Let cool slightly before serving to set the filling and enhance texture.
Notes
- Use fresh, firm fruit to maintain shape during baking.
- Do not overmix the topping to keep it crumbly and crunchy.
- Adjust sweetness to taste depending on fruit ripeness.
- Allow cooling time for the natural gelling agent to set the filling properly.
- Optional: Lightly dust the crisp with powdered sugar before serving for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry crisp, rhubarb crisp, plant-based dessert, gluten-free dessert, fruit crisp, summer dessert, easy dessert
