You know it’s summer when rosé starts making a regular appearance at happy hour, when salads suddenly seem like a satisfying dinner option, and when the farmer’s market is bursting with blink-and-you’ll-miss-it seasonal gems like fiddlehead ferns, ramps, rhubarb and strawberries. I’m a savory gal through and through, but I can not resist the siren call of early summer fruit, which literally tastes like eating spoonfuls of perfectly sweet, intensely fruity jam. Show me a fruit crisp (one of my favorite desserts because they’re so darn unfussy) that makes use of the season’s sweetest and most perfect bounty, and I’m a happy gal. Specifically, this Rhubarb and Red Berry Crisp is everything I want right now. Tart rhubarb mingles with perfectly sweet strawberries and ripe raspberries, topped with a buttery gluten free crisp topping. Is there anything better?
The best part? It’s (obviously) vegan, gluten free, and contains no white sugar. So if you, you know, eat half the crisp in one sitting, I certainly won’t judge.
Rhubarb and Red Berry Crisp
Servings: Serves 6
2 ½ cups chopped fresh rhubarb (approximately 2 large stalks)
In a 9x9 ovenproof baking dish, add rhubarb, strawberries, strawberries, maple syrup, and vanilla extract. In a small bowl or measuring cup, whisk together orange juice and cornstarch. Pour orange juice mixture on top of fruit mixture and gently stir to combine.
In a medium sized bowl, whisk together oat flour, almond flour, coconut sugar and salt. Add coconut oil and use two forks or a pastry cutter to incorporate into flour mixture until dry ingredients are moist and mixture resembles coarse crumbles.
Sprinkle topping evenly over fruit mixture until entire surface is covered. Bake for 1 hour, or until fruit is bubbling and topping is golden brown.
Let cool for approximately 30 minutes before serving.