Strawberry Rhubarb Crisp

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A Note from Feedfeed

This fruit crisp is made with rhubarb and strawberries-Topped with a vegan crumble, this crunchy topping is a combination of almond flour, oats, slivered almonds, coconut oil, and warm spices. Best served warm alongside vegan ice cream!

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Recipe Card

ingredients

  • 2 pounds rhubarb, fresh or frozen, chopped
  • 1 pound strawberries, chopped
  • 1 cup raw cane sugar
  • 3 tablespoons arrowroot powder
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla

Crumble topping

ingredients

  • 1 cup gluten-free oats
  • 1/2 cup almond flour
  • 1/2 cup slivered almonds
  • 1/4 cup cane sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamon
  • pinch sea salt
  • 1/3 cup coconut oil, melted

Method

  • Step 1

    Preheat oven to 350F/175C. In a large mixing bowl combine the rhubarb, strawberries, sugar, corn starch, lime and vanilla extract. Mix. Let sit for 10 mins

  • Step 2

    In a separate smaller bowl combine the oats, almond flour, almonds, sugar, cinnamon, cardamom, and sea salt. Stir. Pour in the melted coconut oil and mix together

  • Step 3

    In a 9x6 baking dish, pour in the sweet fruity mixture. Sprinkle with the crumble topping in an even layer. Bake for 45 mins-1 hour. Or, until the sides are thick and bubbly, and the top is golden brown. Cool for 15 mins before serving. Serve warm or at room temperature, optional to serve with vegan ice cream or coconut yogurt.