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Vegan Strawberry Rhubarb Crisp

Print Recipe
A heavenly summer dessert for rhubarb lovers
Course Breakfast, Dessert
Cuisine American
Keyword rhubarb, vegan dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 414.9
Author Cat Gavriusova

Equipment

  • pie pan
  • chopping board
  • knife
  • two mixing bowls
  • spoon

Ingredients

For the filling

  • 2 cup rhubarb chopped into 1 inch pieces
  • 2 cup strawberries tops removed
  • ¼ cup maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp oat flour heaping

For the crisp

  • 1 ½ cup rolled oats
  • 1 cup oat flour
  • ⅓ cup maple syrup

Instructions

  • Preheat the oven to 400F.
  • Combine all filling ingredients except for the oat flour in a bowl. Mix, then add the oat flour and stir until coated.
  • In a separate bowl, add the crisp ingredients and stir until combined.
  • Pour the filling ingredients into a pie pan, with the crisp on top. Press down with the back of a spoon so that the oats fill in any crevices. Place in the oven, uncovered, for approximately 40 minutes. 
  •  Allow to cool before serving with coconut whipped cream!

Nutrition

Calories: 414.9kcal | Carbohydrates: 82.9g | Protein: 10g | Fat: 5.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.6g | Sodium: 15.7mg | Potassium: 630.5mg | Fiber: 7.8g | Sugar: 33g | Vitamin A: 71.1IU | Vitamin C: 48.7mg | Calcium: 149.7mg | Iron: 3.1mg