Vegan Gluten-Free Rhubarb Crisp
Rhubarb takes the spotlight in this vegan + gluten-free rhubarb crisp with an oat-almond topping. A tangy, bright, perfectly sweet dessert for spring and summer. Made in 1 bowl with just 8 ingredients!
Servings 8 (Servings)
Ingredients
FILLING
- 6 cups chopped rhubarb (if using frozen, place in a colander and rinse briefly under cold water)
- 2/3 cup cane sugar* (ensure organic for vegan-friendly)
- 3 Tbsp cornstarch
- 1/8 tsp sea salt
TOPPING
- 1/2 cup rolled oats (ensure gluten-free as needed)
- 1/4 cup almond flour (we prefer Wellbee’s)
- 1/4 cup gluten-free flour blend (we used our DIY blend // MB or other brands work well, too! // or all-purpose flour if not GF)
- 2 Tbsp cane sugar* (ensure organic for vegan-friendly)
- 1/8 tsp sea salt
- 1/4 cup melted coconut oil or vegan butter (use refined coconut oil to avoid a coconutty flavor)
FOR SERVING optional
Instructions
- Preheat your oven to 350 degrees F (176 C).
- To a large mixing bowl, add chopped rhubarb, sugar, cornstarch, and sea salt. Stir to coat. Place the rhubarb mixture into an 8x8-inch baking dish.
- To the same (now empty) mixing bowl, add the rolled oats, almond flour, gluten-free flour blend, cane sugar, and sea salt. Stir to combine. Pour the coconut oil or vegan butter on top of the dry ingredients and stir with a fork to evenly distribute it. The mixture should stick together when squeezed between your hands. If too moist, add more oats or almond flour. If too dry, add more coconut oil. Place the crumble on top of the rhubarb filling.
- Bake for 1 hour to 1 hour 10 minutes for fresh rhubarb (or 1 hour 30 minutes for frozen), until the top is golden brown and the filling is soft and bubbling (if the top begins to brown too quickly, you can cover, loosely, with foil). If the center isn’t bubbling at this point, continue baking, checking it every 5 minutes. Let cool for at least 30 minutes before enjoying, or longer to let the juices thicken. Best served at room temperature with a scoop of (optional) vanilla ice cream. Store loosely covered at room temperature for up to 3-4 days. Best enjoyed within the first 2 days.
- To freeze: You can fully cook the crisp and freeze it in its baking dish. To reheat, cover the crisp with foil and bake at 350 F (176 C) until warmed through.
Video
Notes
*We don’t recommend using coconut sugar — the stronger flavor and color conflict too much with the rhubarb.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 8 servings)
Serving: 1 serving Calories: 223 Carbohydrates: 34.6 g Protein: 2.5 g Fat: 9.1 g Saturated Fat: 5.9 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 39 mg Potassium: 317 mg Fiber: 2.7 g Sugar: 21 g Vitamin A: 15 IU Vitamin C: 7.3 mg Calcium: 91 mg Iron: 0.6 mg