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Vegan Gluten-Free Rhubarb Crisp Recipe

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3.8 from 11 reviews

A delightful vegan and gluten-free rhubarb crisp featuring a tangy rhubarb filling topped with a crunchy oat and almond flour crumble. Baked to golden perfection and best served at room temperature with optional vegan vanilla ice cream, this dessert is perfect for a comforting treat that's both plant-based and free from gluten.

Ingredients

Rhubarb Filling

  • 6 cups chopped rhubarb (if using frozen, rinse briefly under cold water)
  • 2/3 cup cane sugar (ensure organic for vegan-friendly)
  • 3 Tbsp cornstarch
  • 1/8 tsp sea salt

Crumble Topping

  • 1/2 cup rolled oats (ensure gluten-free as needed)
  • 1/4 cup almond flour (preferably Wellbee’s)
  • 1/4 cup gluten-free flour blend
  • 2 Tbsp cane sugar (ensure organic for vegan-friendly)
  • 1/8 tsp sea salt
  • 1/4 cup melted coconut oil or vegan butter (use refined coconut oil to avoid a coconutty flavor)

Optional Serving

  • Vegan vanilla ice cream

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (176 C) to prepare for baking the crisp.
  2. Prepare Rhubarb Filling: In a large mixing bowl, combine chopped rhubarb, cane sugar, cornstarch, and sea salt. Stir until the rhubarb is evenly coated. Transfer this mixture into an 8x8-inch baking dish, spreading it evenly.
  3. Make the Crumble Topping: Using the same mixing bowl, add rolled oats, almond flour, gluten-free flour blend, cane sugar, and sea salt. Stir to combine. Pour melted coconut oil or vegan butter over the dry ingredients and mix with a fork until the mixture sticks together when squeezed between your hands. Adjust texture by adding more oats or almond flour if too moist, or more coconut oil if too dry.
  4. Assemble and Bake: Evenly spread the crumble topping over the rhubarb filling in the baking dish. Bake for 1 hour to 1 hour 10 minutes if using fresh rhubarb, or 1 hour 30 minutes if frozen, until the topping is golden brown and the filling is soft and bubbling. If the topping browns too fast, loosely cover with foil. If bubbling isn’t visible after baking time, continue baking, checking every 5 minutes.
  5. Cool and Serve: Allow the crisp to cool for at least 30 minutes before serving to let the juices thicken. It’s best enjoyed at room temperature, topped with a scoop of vegan vanilla ice cream if desired.
  6. Storage and Freezing: Store the crisp loosely covered at room temperature for 3-4 days, ideally consuming within 2 days. You can freeze the fully cooked crisp in its baking dish. To reheat from frozen, cover with foil and bake at 350 F (176 C) until warmed through.

Notes

  • Use organic cane sugar to keep the recipe vegan-friendly.
  • Refined coconut oil is recommended to avoid a strong coconut flavor.
  • If using frozen rhubarb, rinse briefly under cold water to reduce excess moisture.
  • The crumble topping texture can be adjusted by modifying oats, almond flour, or coconut oil quantities.
  • Cover with foil during baking if the topping browns too quickly.
  • Serving the crisp at room temperature helps thicken the juices for the best texture.
  • Can be served with vegan vanilla ice cream for added richness and creaminess.
  • Freeze the crisp cooked and reheat covered with foil for convenience.

Find it online: https://recipefeastful.com/vegan-gluten-free-rhubarb-crisp-recipe/