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Gluten Free Strawberry Rhubarb Crisp (Vegan)

There's nothing quite like the taste of strawberries and rhubarb together! Celebrate summer with this lower-sugar Strawberry Rhubarb Crisp, it's gluten free, vegan, and peanut free
Gluten free, vegan, whole-grain; Free of: tree nuts, peanuts, soy, eggs, dairy
Course Dessert
Cuisine American
Keyword dairy free strawberry crisp, gluten free rhubarb crisp, strawberry rhubarb crisp
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 214kcal
Author Sarah Jane Parker

Ingredients

  • Filling:
  • 1 pound sliced fresh or frozen rhubarb about 4 cups
  • 1 pound quartered fresh strawberries about 4 cups
  • 1/2 cup cane sugar
  • 1/3 cup baking Stevia in the Raw
  • 3 Tablespoons whole sorghum flour or brown rice flour
  • Crumb topping:
  • 1 cup gluten-free oats
  • 1/2 cup whole sorghum flour
  • 1/4 cup packed brown sugar
  • 1/4 cup baking Stevia in Raw
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup oil I used light tasting olive oil
  • 2 Tablespoons rice milk or coconut milk

Instructions

  • Preheat oven to 350┬░ degrees F
  • In a large bowl, stir together the strawberries, rhubarb, sugar, stevia, and sorghum flour. Mix thoroughly
  • Spread strawberry rhubarb mixture into the the bottom of a 9x13-inch baking pan. Set aside
  • In a medium bowl, stir together the oats, sorghum flour, brown sugar, stevia, salt, and cinnamon. Add the oil and rice milk and stir together until mixture becomes crumbly
  • Spread the crumb mixture evenly onto the strawberry mixture in the baking pan
  • Bake in preheated oven for 40 minutes
  • Allow to cool for at least 15 minutes before serving.┬áCan be served hot or room temperature
  • Store in a sealed container in the fridge for 3-4 days
  • Enjoy!

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Potassium: 295mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1.3% | Vitamin C: 45.9% | Calcium: 6.9% | Iron: 4.6%