I love rhubarb season! Ever since I was little and I can remember picking rhubarb with my grandma from her large plants she had behind her garage and helping her make strawberry rhubarb sauce. It was simple but so good! I love the tartness that rhubarb has when combined with other sweet fruit it is such an amazing combination! I recently picked some rhubarb from my Dad’s yard and wanted to make a dessert with it. I didn’t have a lot of time since it has been busy around here lately so I decided on a simple Vegan Raspberry Rhubarb Crisp! I love a good crisp and you can’t really go wrong there! They are easy to make but as satisfying as pie as far as I’m concerned.
Whenever I make crisp, I put plenty of oats in the topping. My Mom always did this and it adds a nice crunch and texture. I just love oats in general though, they do add good fiber as well which we could probably all use. I combine the oats with flour, and coconut oil for the fat (since I always have it on hand) and some brown sugar and sea salt and what results is a delicious sweet crunchy topping! I actually cooked my filling on the stove for these, because it is faster than in the oven and it worked out perfectly. I do this sometimes with pies as well to speed the process. I just pour the filling into the ramakins or whatever I am baking it in and top it and bake it for 15 minutes or so. It is so much faster!
These smelled amazing and I could not wait to try them! I topped them off with coconut whipped cream, and they were perfect! Sweet and tart, the raspberries and rhubarb a delicious combo especially with the crunchy oat topping and rich whipped cream! If you are a fan of rhubarb, definitely give these Vegan Raspberry Rhubarb Crisps a try!
Vegan Raspberry Rhubarb Crisp Serves 2
4 1 cup ramakins
Fruit:
- 1 1/2 cups organic rhubarb, sliced
- 1 1/2 cups organic raspberries
- 2 Tbsp maple syrup
- 1 tsp pure vanilla extract
- pinch sea salt
- 2 Tbsp organic whole wheat pastry flour
Topping:
- 1/4 cup organic whole wheat pastry flour
- 3/4 cup organic rolled oats
- 3 Tbsp brown sugar
- 1/8 tsp sea salt
- 1/4 cup coconut oil
Instructions:
- Combine the fruit, and maple syrup in a saucepan over medium heat. Cook, stirring often until fruit is cooked through and bubbling, about 10-15 minutes. Remove from heat and stir in the vanilla, sea salt and flour.
- Meanwhile, preheat the oven to 400F degrees.
- To make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
- Pour the fruit into the ramakins. Top with the crumble topping, spreading it out evenly over the fruit in the ramakins. Set on a tray and place in the oven. Bake for about 15 minutes until lightly brown and toasted on top. Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!
