This strawberry rhubarb crisp recipe is for everyone, satisfying dietary needs by being gluten-free, dairy-free, vegan, and refined sugar-free while letting those delicious spring fruits shine. _________________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 4 plants
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 223kcal
Equipment
knife and cutting board
measuring cups and spoons
large bowl optional
spatula
parchment or baking liner optional
9x13 baking dish
oven
Ingredients
3cupsrhubarbsliced
2 ½cupschopped sweet strawberriesfresh or frozen
1cupapplesauceunsweetened
¼cupmaple syrupIf berries aren't very ripe, use up to ½ cup instead
3tablespoonsoat flouror almond flour
For the topping:
1 ½cupsalmond flouror tiger nut or oat flour, or rolled oats for lighter version
1 ½cupsrolled oatsgluten-free if needed
¾cupmaple syrup
1teaspoonvanilla
½teaspoonsaltoptional
Instructions
If using frozen strawberries, thaw in advance. Slice them into bite-sized pieces and the rhubarb into about ¼-inch pieces, placing them in a large bowl or directly in a 9x13 baking dish. Stir in the applesauce, maple syrup, and oat flour. Spread evenly in the baking dish with a spatula. Note: You may line the dish with parchment, but I prefer not to - it can get messy either way!
Preheat the oven to 375 degrees.
Rinse the bowl and place all the topping ingredients into it, stirring them together until evenly mixed. Pour the topping mixture over the filling and spread it evenly over the strawberry mixture with a spatula.
Bakes for 40 minutes. Test with a fork; if the rhubarb isn't yet soft or the topping is not golden brown, go ahead and add 5 more minutes at a time until it these are achieved.
Serve as is or with fresh berries, mint, lemon balm, dairy-free whipped cream or ice cream - whatever you like!
Store in a sealed refrigerated container for up to a few days.