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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Jonathan
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Plant-Based, Gluten Free Option Available

Description

Strawberry Rhubarb Crisp is a warm, comforting dessert that balances the tartness of fresh rhubarb with the sweetness of juicy strawberries beneath a crunchy, plant-based buttery crumble topping. Easy to prepare and naturally sweetened, this crisp is perfect for any occasion, offering a delightful blend of flavors and textures that bring joy with every bite.

Ingredients

Scale

Fruit Filling

  • 3 cups fresh strawberries, sliced
  • 3 cups fresh rhubarb stalks, chopped
  • 1/2 cup brown sugar (natural)
  • 1 tablespoon lemon juice (natural)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon natural gelling agent

Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar (natural)
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (plant-based), cut into pieces

Instructions

  1. Prepare the Fruit Filling: Clean and chop the rhubarb into small pieces and slice the strawberries. Toss them gently in a bowl with brown sugar (natural), lemon juice (natural), ground cinnamon, vanilla extract (natural), and the natural gelling agent. Let the mixture rest for about 10 minutes to allow the flavors to meld and the fruit to soften slightly.
  2. Make the Crumble Topping: In a separate bowl, combine all-purpose flour, rolled oats, brown sugar (natural), and salt. Cut in the cold plant-based butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs and the topping is evenly mixed.
  3. Assemble the Crisp: Transfer the prepared fruit mixture to a baking dish and spread it evenly. Sprinkle the crumble topping generously over the fruit to cover it completely, ensuring an even layer.
  4. Bake to Perfection: Bake the assembled dish in a preheated oven at 350°F (175°C) for 40 to 45 minutes until the topping is golden brown and the filling is bubbling. Remove from the oven and allow it to cool slightly before serving for the filling to set properly.

Notes

  • Use fresh strawberries and rhubarb for the best texture and flavor.
  • Let the fruit mixture rest before baking to enhance juiciness and flavor melding.
  • Keep the plant-based butter cold when preparing the topping to ensure a crumbly texture.
  • Watch the baking time carefully to prevent burning the topping while ensuring the filling cooks well.
  • Allow the crisp to cool slightly before serving to achieve well-set filling and cleaner servings.
  • For a gluten-free option, substitute all-purpose flour and oats with gluten-free alternatives.
  • To reheat, warm in a 325°F (160°C) oven for 15 to 20 minutes to maintain topping crispness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 25 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: strawberry rhubarb crisp, plant-based dessert, fruit crisp, natural sweetened dessert, plant-based crumble, gluten free dessert option, easy fruit dessert, baked fruit dessert

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