This is the ultimate lazy girls’ crisp. This rustic crisp is fuss-free and rustic and uses fresh or frozen fruit. The recipe is vegan, gluten-free, and only requires eight ingredients. Huzzah!
Add your fruit to a baking dish with butter and sprinkle a little sugar on top. This step is essential because we are using rhubarb, which is a relatively neutral fruit. The fruit won’t have the flavor or sweetness that you want with a crisp if this step is skipped.
We’re using oats, nuts, and seeds for the topping! This recipe was adapted from my Strawberry Nectarine Crisp, another summer must-try. The base is made up of almond meal, crushed nuts, and rolled oatmeal. Vegan butter (or extra virgin olive oil) adds moisture, while brown sugar brings sweetness.
It’s ready after 45 minutes or 1 hour in the oven! Invite your friends to the house immediately and enjoy!
This crisp is great for summer. It’s
Perfectly sweet and packed with fruit
Hearty
Slightly Tart
Nutty
The oats are a stud
Simple and hassle-free
Healthy enough to serve as a dessert at night or for brunch
This recipe is also highly customizable. Sub walnuts or extra almonds if you don’t want to use pecans. Substitute olive oil for vegan butter if you do not have any. If you don’t have rhubarb, you can use any summer fruit (blueberries or blackberries are a nice combination).
What would a crisp without Ice Cream be? This weekend, we’ll be bringing you another vegan icecream recipe that is ultra creamy. Cheers!
Ingredients
- If using frozen raspberries, rinse briefly under cold water in a colander.
- If using frozen rhubarb, rinse briefly under cold water in a colander.
- Cane sugar or other sweetener (such as maple syrup, coconut sugar, etc.): 2-3 Tbsp
- 1 cup gluten-free Rolled Oats
- Almond meal, 1/2 cup (ground from raw almonds).
- 1/2 cup raw pecans (chopped)
- 1/4 cup of light brown sugar-packed
- Sea salt, one pinch
- 4 tbsp vegan butter cold (or substitute olive oil).
Instructions
- Butter an 8×8 baking dish (or one of similar size).
- Add the fruit to the dish directly and sprinkle with sugar. (1-3 tablespoons depending on your preference // as written in the original recipe // adjust for changes to batch size).
- Mix the crisp ingredients in a bowl with your hands or pastry cutter until butter is evenly distributed. Add the topping to the fruit in a thin layer.
- Bake for 45 to 55 minutes, or until the fruit bubbles and the top turns golden brown.
- Serve with coconut whip cream or dairy-free ice cream after cooling for 10 minutes.
- The leftovers can be kept in the refrigerator for up to a week but are best eaten fresh.
