Gluten Free Strawberry Rhubarb Crisp (Vegan)

Nothing says spring and summer quite like Strawberry Rhubarb Crisp made with fresh produce! Our recipe is perfectly sweet and tart, capturing the fruity flavors of the season.

Gluten free, vegan; Free of: tree nuts, peanuts, soy, eggs, dairy

Course Desserts, Pies & Crisps

Cuisine American

Keyword gluten free rhubarb crisp, strawberry rhubarb crisp, vegan strawberry rhubarb crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 202kcal

Author Sarah Jane Parker

Ingredients

Strawberry Rhubarb Filling

2 ½ to 3 cups quartered fresh strawberries
1 ½ cups sliced fresh rhubarb
⅔ cup unbleached cane sugar
⅓ cup water
1 Tablespoon fresh lemon juice
2 Tablespoons + 1 teaspoon cornstarch

Crisp topping

½ cup gluten free quick oats
¼ cup King Arthur gluten free all-purpose baking mix (we used the King Arthur Flour all purpose baking mix)
¼ cup packed brown sugar
¼ cup dairy free butter, melted (we used Country Crock plant butter sticks)
1 teaspoon vanilla extract

Instructions

In a 2 quart saucepan, add the strawberries, rhubarb, sugar, water, and lemon juice.
2 ½ to 3 cups quartered fresh strawberries, 1 ½ cups sliced fresh rhubarb, 2/3 cup unbleached cane sugar, 1/3 cup water, 1 Tablespoon fresh lemon juice
Bring to a simmer over medium-low heat and simmer for about 8 to 10 minutes until the fruit begins to soften.
Scoop out about 1/4 to 1/3 cup of the liquid from the simmering fruit into a small bowl and whisk in the cornstarch.
2 Tablespoons + 1 teaspoon cornstarch
Add the cornstarch and juice slurry back to the pot with the fruit and stir.
Simmer for a few more minutes until the fruit mixture thickens, stirring regularly to prevent scorching or sticking on the bottom of the pan.
It will only take a few minutes for the mixture to thicken up. Once the fruit is thickened up like pie filling, take it off the heat.
Preheat the oven to 350 degrees F. While the oven is heating up, mix up the crisp topping mixture.
Combine the oats, baking mix, and brown sugar. Mix.
1/2 cup gluten free quick oats, 1/4 cup King Arthur gluten free all-purpose baking mix, 1/4 cup packed brown sugar
Melt the dairy free butter and stir in the vanilla. Add the butter and vanilla to the oat mixture, and stir until crumbly and combined.
1/4 cup dairy free butter, melted, 1 teaspoon vanilla extract
Scoop the fruit filling into an 8x8-inch baking pan (glass is best due to the acidity of the filling), and crumble the filling evenly on top of the filling.
Bake for 20 minutes.
Cool for at least 20 minutes before serving, the filling will be hot.
Store in an airtight container for up to 3 to 4 days.

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