Vegan Rhubarb Crisp
This vegan rhubarb crisp is not just delicious and decadent, it is also healthy and can double up both as breakfast or dessert. A gooey, jelly-like, tart rhubarb filling is topped with a golden, delicious, oat and nut crisp. You can also make this recipe gluten-free.
Servings: 8 servings
- 5 stalks rhubarb (about 5 - 6 cups)
- 1 lemon (juice and zest)
- ¼ cup maple syrup
- 6 tablespoon vegan butter (cold, cut into ½-inch cubes)
- ½ cup unbleached all purpose flour (use gluten-free all-purpose flour for a gf version)
- ¾ cup coconut sugar (turbinado sugar is a fine substitute. Or use brown sugar)
- ½ teaspoon cinnamon (try nutmeg or ginger for a slight variation)
- ½ cup rolled oats
- ½ cup pecans
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