Vegan and Paleo Strawberry Rhubarb Crisp is full of spring flavors with a crunchy and nutty topping. The filling is made and mixed right in the baking pan while the topping is made in just one bowl. It can't get any easier!
What's the difference between a crisp and a crumble?
A crisp typically includes nuts and grains and usually has an addition of a spice such as cinnamon. A crumble has a topping on top that usually crumps together fairly well and resembles a streusel.
A couple notes about Strawberry Rhubarb Crisp:
Should I use frozen or fresh strawberries?
I have made this recipe using all fresh strawberries, all frozen strawberries and a combination of the two. I have not noticed much of a flavor difference between fresh and frozen. I would use frozen strawberries if you wanted to eliminate a couple steps such as cleaning and chopping. For the crisp I took pictures of for this post, I use half frozen and half fresh strawberries and it turned out super flavorful!
In season and out of season strawberries:
The only time I would suggest maybe using all fresh strawberries would be if they are in season in your area. Fresh produce that is in season and picked when ripe has so much more flavor then conventionally grown and shipped produce. Produce that was picked before it was ripe tastes watery to me. If you are able to use fresh local strawberries for this crisp, I absolutely would recommend it. I do recommend reducing the amount of maple syrup in the filling or omitting it completely if you use in season and fresh strawberries.
How to store Strawberry Rhubarb Crisp:
I usually store my crisp tightly covered and on the counter. We never have an issue with the crisp just sitting around for days so leaving it on the counter where it can be easily accessed is not what I only suggest, but I highly encourage it (insert smiley face!).
SAVE TO PINTEREST!
Looking for more vegan dessert recipes? Make sure to check out these easy desserts!
- Blueberry Crumble Bars
- Vanilla Bean Panna Cotta with Blackberry Lemon Sauce
- Chocolate Caramel Cookies with Sea Salt
Strawberry Rhubarb Crisp
Ingredients
For the filling:
- 7 cups fresh or frozen strawberries, cut in half
- 5 cups fresh rhubarb, medium diced
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 2 tbsp tapioca starch
For the topping:
- 1 ⅓ cup chopped pecans
- 1 ⅓ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp ghee or coconut oil, softened
- ¾ tsp ground cinnamon
- ½ tsp salt
Instructions
For the filling:
- Preheat the oven to 350 degrees. In a 9x13 baking pan, add the chopped rhubarb and strawberries. Spoon the lemon juice and maple syrup over top of the rhubarb and strswberries. Lastly, sprinkle the tapioca starch on top. With a spoon, mix around until the fruit is well coated
For the topping:
- Combine all the topping ingredients in a small bowl and mix until the topping starts to become crumbly. Once mixed, spread out on top of the strswberries and rhubarb
- Place the crisp into the oven and bake until golden brown and bubbling. About 1 hour. Once baked, remove from the oven and allow to cool before enjoying
Notes
Updated on 05/22/2020
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