Looking for a summery vegan dessert? Crisps are the perfect choice. Plus it’s a perfect excuse to melt a little scoop of your favorite dairy-free ice cream on top.
I almost called this a cobbler, but then I wondered if that was right, so I did some googling.
A cobbler is a sweet or savory filling topped with a batter or dough of some kind and then baked.
A crisp or crumble is usually a fruit base covered in a streusel-like topping and baked until crispy.
This baby is definitely a crisp. A delicious easy-to-make crisp. I made it using the rhubarb from our first CSA of 2016, a sad-looking green apple, and some sad farmers market strawberries.
I probably could have called this Sad Fruit Crisp, but the rhubarb was really happy, so I didn’t.
Tip 💡 Use the fruit you already have • plums, mangos, banana, blueberries, apricots, or cherries would be 😋
After chopping the fruit I cooked everything down with a little mineral-rich coconut sugar until a thick preserve-like compote formed. The smell was amazing!
While that magic simmered on the stove I preheated the oven and made the oat topping. All you need for a perfect crispy top is some old-fashioned rolled oats, coconut oil, coconut sugar, a little flour, and baking soda.
When the fruit is ready mix it with some oats and pour into a greased 8×8 pan, cover with topping, and bake for 30 minutes.
So easy.
It’s absolutely fantastic a few minutes out of the oven, but also tastes good cold. This crisp will be good for up to a week stored covered in the fridge, but of course tastes best within the first few days.
Rhubarb Apple Strawberry Vegan Crisp
- Calories per serving: 231
- Fat per serving: 8
Additional nutritional information // total carbohydrate: 38g • fiber: 3g • sugars: 19g • protein: 3g • vitamin a: 1% • vitamin c: 31% • calcium: 5% • iron: 6% • manganese: 11% • folate: 4% • thiamine/b1: 4%
Ingredients
- 2 big stalks of rhubarb, chopped (366g or 3 cups)
- 1 large green apple, cored and chopped (229g or 1 3/4 cups)
- 1 1/2 cups strawberries, stems removed (222g)
- 1/2 cup organic coconut sugar (90g)
- 1/2 cup old-fashioned rolled oats (53g)
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
- 1 cups old-fashioned rolled oats (100g)
- 1/3 cup all-purpose flour or flour of choice (47g)
- 1/4 cup softened coconut oil or Earth Balance coconut spread (58g)
- 1/4 cup organic coconut sugar (38g)
- 1/4 teaspoon baking soda (1g)
Instructions
- Preheat oven to 350ºF. Grease an 8x8 glass baking dish with coconut oil spray and set aside.
- Add rhubarb, apple, strawberries, coconut sugar, and balsamic to a large sauce pan and cook on medium heat for non-stick or medium-low for metal for about 15 minutes, stirring every several minutes. Remove from heat and stir in 1/2 cup of oats and vanilla extract.
- In a medium mixing bowl whisk remaining oats, flour, coconut sugar, and baking soda. Add coconut oil/spread and whisk until little clumps form throughout the mixture.
- Spread fruit mixture in the greased baking dish and cover evenly with streusel topping.
- Bake uncovered for 30 minutes.
I would love to see your food pics! If you give this meal inspiration a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx
I have ever heard of a recipe like this before! Would really love to surprise my tastebuds! Thank you for sharing an amazing recipe that is also vegan! All the love, Michelle!
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