Vegan Strawberry Rhubarb Crisp
This vegan strawberry rhubarb crisp with the right amount of sweetness and just a bit of tart is a family favorite! It is soo good, easy and quick to make. Every time I make it. It tastes amazing served with whipped cream or vanilla ice cream. Perfect for afternoon tea or dessert.
Servings: 12 Servings
Equipment
- Casserole dish
Ingredients
- 400 g (14.1 oz/ 3 1/3 cups) plain flour all purpose flour
- 250 g (8.8 oz) butter plus extra for the baking form
- a pinch of salt
- 150 g (5.3 oz/ ¾ cup) sugar
- 100 g (3.5 oz/ 2/3 cup) almonds chopped
- 1 tablespoon vanilla sugar. SEE NOTES
- 1 tablespoon icing sugar for dusting
- 400 g (14.1
oz) fresh strawberries - 350 g (12.3 oz) rhubarb
Instructions
- Grease the pie form or round casserole dish with butter and preheat the oven to 200 °C (390 °F), with both top and bottom heat.
- Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces. Wash the strawberries as well, pat dry, cut off the stems and cut into small pieces.
- In a large pot melt butter. Once the butter has melted, add sugar, a pinch of salt, flour, almonds and salt and stir well, using a fork.
- Put half of the crumbles in the buttered form. Scatter rhubarb and strawberries over the base and top with the remaining crumbles. Dust with icing sugar and bake for about 25 minutes in a preheated oven.
Notes
- This recipe calls for 1 tablespoon vanilla sugar. But feel free to use ¼ teaspoon vanilla extract. Just increase the amount of regular sugar by 1 tablespoon if you’re using vanilla extract.