Vegan Rhubarb Crisp
A vegan rhubarb crisp that is easy as pie to make. A gooey, jelly-like, tart rhubarb filling is topped with a golden, delicious, oat and nut crisp. Can be a gluten-free recipe. Perfect for breakfast or dessert.
Servings: 8 servings
Preheat the oven to 375 degrees.
Toss the rhubarb with the lemon zest and juice and the maple syrup. Lightly grease the baking dish or cast iron skillet and place the rhubarb in it in an even layer.
Make the crisp by adding all ingredients to the food processor except the pecans. Pulse a few times until the mixture becomes grainy and the butter is evenly dispersed.
Add the pecans to the food processor and pulse 2-3 times more until the pecans are chopped up into smallish pieces but not powdery.
Scatter the topping over the rhubarb in an even layer.
Place the baking dish in the oven (I always place a baking sheet under the dish when I bake pies or crisps in case some of the juices bubble over). Bake 50 minutes until the top is golden-brown and the rhubarb is bubbling from the sides.
Remove to a rack and let stand 15 minutes before serving.
Calories: 239kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 100mg | Potassium: 185mg | Fiber: 2g | Sugar: 17g | Vitamin A: 435IU | Vitamin C: 9.7mg | Calcium: 50mg | Iron: 0.9mg