Vegan Rhubarb Crisp
Tart, jammy rhubarb bubbling beneath a golden, crumbly oat topping — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling comes together with just rhubarb, organic cane sugar, cornstarch, and a splash of vanilla, letting the fruit's natural tang shine without anything to muddy it. Cold vegan butter gets worked into a mixture of rolled oats, almond flour, cinnamon, and maple syrup until it forms those irresistible clumpy crumbs that bake up perfectly crisp on top. No eggs, no dairy, no compromises — the swap is seamless because the technique does all the work. A handful of sliced almonds folded into the topping adds a little extra crunch if you're feeling it. The whole dish serves six, so it's ideal for a dinner party finish or a weekend treat that actually lasts a couple of days. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb rhubarb, cut into ½-inch pieces (about 5 cups)
- ½ cup organic cane sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ⅓ cup organic cane sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp vegan butter, cold and cut into small cubes
- 2 tbsp maple syrup
- ⅓ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, toss the rhubarb with the 1/2 cup organic cane sugar, cornstarch, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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