Last summer, I made this Strawberry Pecan Crisp. While that went over really well, I decided that this year after picking fresh strawberries from a field, and borrowing my grandmother’s fresh rhubarb from her garden, that one of my favorite summer treats would be made.
This recipe is dairy free (and vegan). It’s also delicious and simple to make!
Here’s what you’ll need
2 cups rhubarb
2 cups strawberries
1/4 cup sugar
3/4 cup vanilla
1 tbsp cornstarch
pinch of salt
pinch of cinnamon
3/4 cup + 1 tbsp whole wheat flour
1 and 1/4 cup oats
2/3 cup brown sugar
Here’s what You’ll Need to Do
Preheat the oven to 350 degrees
In a large bowl, stir the sugar, vanilla, cornstarch and salt together
Add strawberries and rhubarb and stir to coat.
In a different bowl, stir flour, oats, brown sugar and salt until combined
Pour the fruit mixture into the pan and top with topping mixture.
Top with a few strawberries, or wait until after
Bake for 40-45 minutes until top is firm and fruit is bubbly.
Let cool for 30 minutes and serve warm!
I used extra cinnamon in my batch (just because I like it), but you don’t have to!
It goes really well with any type of ice-cream when you serve it.
I hope you enjoyed this recipe!
What is your favorite summer fruit dish? This one is definitely mine and I cannot wait to make it again sometime soon!
Make sure to comment below!