Easy Strawberry Rhubarb Crisp
A delicious seasonal dessert that's a little lower in added sugar and easy to make gluten-free and vegan.
Ingredients
- 1 pound strawberries
- 1 pound rhubarb
- 1/2 cup granulated sugar add up to 3/4 cup for a sweeter dessert
- 3 Tbsp cornstarch
- 1/4 tsp salt
Crisp Topping
- 1 cup rolled oats, gluten-free if desired
- 1 cup whole wheat, all-purpose, or gluten-free flour blend
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 6 tbsp unsalted butter, vegan butter, or coconut oil, cut into small peices
Instructions
- Heat the oven to 350 degrees. I like to bake the crisp in a 10 to 12 -inch cast iron skillet but you can also use a 9-by-12-inch baking dish or similar casserole dish. Grease the baking dish lightly with oil spray, if you'd like.
- Chop the strawberries and rhubarb into approximately 1/2-inch pieces. Place the fruit into the skillet or baking dish.
- Add the sugar, cornstarch, and salt. Toss everything together to combine. I find using my hands works best. Spread the fruit mixture into an even layer.
- To a large bowl, add the oats, flour, sugar, maple syrup, salt, and cinnamon. Stir to combine all of the ingredients.
- Add the butter then use the tips of your fingers to pinch the butter into the dry ingredients. Keep mixing until a rough, crumbly dough forms.
- Crumble the topping over the fruit.
- Bake until the fruit is bubbly and the topping is golden brown, about 30 minutes.
- Serve warm or room temperature with ice cream or Greek yogurt, if you'd like.