Strawberry Rhubarb Crisp with Dark Sweet Cherries (vegan + gluten free)
You'll love this strawberry rhubarb crisp - my version is that much sweeter with the addition of dark sweet cherries!
Equipment
- 1 baking dish
Ingredients
Filling
- 2 cups rhubarb, chopped
- 1 cup strawberries, quartered
- 1 lb frozen cherries (1 full bag)
- 1 TBSP corn starch
- 1.5 TBSP lemon juice
Crumble Topping
- 1 ⅓ cup old-fashioned rolled oats
- ⅔ cup oat flour
- ½ cup almond flour
- ½ cup maple syrup
- 6 TBSP plant-based butter
Instructions
- Preheat the oven to 350℉ and grease a pie dish 8-10 inches in diameter.
Make the Filling
- Pull out the frozen cherries and thaw in the bag at room temperature.
- Chop the rhubarb into 1" thick pieces and cut the strawberries into quarters.
- Add the rhubarb, strawberries, and cherries to the pie dish along with the corn starch and stir to combine
Make the Crumble Topping
- Whisk together the oats, oat flour, and almond flour in a large bowl.
- Melt the butter in a microwave safe bowl, then stir in the maple syrup. Pour the wet ingredients into the dry and stir to combine.
Assemble + Bake
- Using two spoons (or your hands!), drop the topping over the fruit filling.
- Bake the strawberry rhubarb crisp for 45 minutes or until the crumble topping darkens to your favorite shade of golden. Cool in pan for at least 20 minutes.