What's the difference between a crisp and a crumble?

Crisps and crumbles are two similar desserts, but the streusel ingredients vary slightly. Crisps usually have an oat-based streusel topping. Crumbles, on the other hand, have a softer, oat-free streusel topping.

How do you prevent a runny strawberry rhubarb crisp?

Make sure to dry off your berries after washing. If they have too much moisture, the filling may end up too watery. Additionally, a small amount of cornstarch goes a long way. It helps soak up any extra moisture and keeps the filling moist, but contained. Don't skip it!

Is green rhubarb ripe?

Rhubarb stalks vary in color, some being an intense pink/red, and others with more green. Color does not determine ripeness when it comes to rhubarb, so be sure to use it all in this crisp!

Vegan and Gluten Free Strawberry Rhubarb Crisp

Name: Vegan and Gluten Free Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cup old fashioned whole rolled oats; ⅔ cup chopped pecans; ⅓ cup maple syrup; ¼ cup melted coconut oil; ¼ cup brown sugar; ¼ cup gluten free all purpose flour; 2 teaspoons vanilla extract; 1 ½ teaspoons cinnamon; ½ teaspoon salt; 2 cups fresh strawberries, quartered; 2 cups fresh raspberries; 2 cups rhubarb, thinly sliced; 1/4 cup maple syrup; 1/4 cup brown sugar; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 3 tablespoons cornstarch; 1 teaspoon vanilla extract; Pinch of salt

Description

We love this vegan and gluten free Strawberry Rhubarb Crisp for a delicious and easy spring or summer dessert! It has a tart, sweet, jammy filling and a buttery oat topping that the whole family will love. Don't forget to serve with a scoop of vanilla ice cream!

Ingredients

Units Scale

Topping:

1 1/2 cup old fashioned whole rolled oats
2/3 cup chopped pecans
1/3 cup maple syrup
1/4 cup melted coconut oil
1/4 cup brown sugar
1/4 cup gluten free all purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Filling:

2 cups fresh strawberries, quartered
2 cups fresh raspberries
2 cups rhubarb, thinly sliced
1/4 cup maple syrup
1/4 cup brown sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
3 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350˚F/180˚C.
Add all topping ingredients to a large mixing bowl and stir well until combined.
Add all of the filling ingredients to a separate large bowl and stir until fruit is well coated.
Transfer the filling to a pie tin or cast iron skillet. Cover filling with crisp topping in an even layer.
Bake for 40-45 minutes, until topping is golden brown and crispy. Remove from oven and let cool 10-15 minutes before serving.

Notes

Rhubarb and strawberries: Be sure to slice into small pieces so the filling cooks evenly.

Flour: Feel free to use regular all purpose flour if you're not gluten free.

Pecans: You can substitute with walnuts or another nut of choice. To make this recipe nut free, use sunflower seeds or hemp seeds.

Brown sugar: You can substitute with coconut sugar if preferred.

Make ahead: Mix together all of the ingredients for both the filling and crust, place in pan, then cover tightly with aluminum foil and refrigerate until ready to bake. It will last un-baked for several hours, but don't go for too much longer, or the fruit will break down too much. You can also make and freeze the crumble topping for up to 6 months and use whenever you need it.

Storage: store leftovers in a covered container in the refrigerator for 3-4 days. If reheating an individual portion, reheat in microwave. If reheating the entire crisp in the baking dish, heat in the oven for 10-15 minutes until warmed through.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 354
Sugar: 30.2 g
Sodium: 87.4 mg
Fat: 13.7 g
Carbohydrates: 53.8 g
Fiber: 6.3 g
Protein: 3.9 g