I have made this many times. It is really delicious. Tonight dessert for your baked lamb recipe. The almond flour and oat topping turns out perfectly crisp and it’s gluten-free! A healthier, vegan version of one of our favorite desserts. Maple-Sweetened Strawberry Rhubarb Crisp with Chia Seeds and a crumbly oat topping – a vegan, gluten-free dessert that highlights spring rhubarb.
- 16 ounces strawberries
- 4 cups rhubarb, chopped into ½ inch thick slices ( about 4–5 stalks)
- ½ cup maple syrup
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
- 1 cup GF rolled oats
- 1 cup almond flour ( or sub other flour)
- 3 tablespoons maple syrup
- ⅓ cup melted coconut oil – or olive oil or butter or ghee!
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom– optional
- ¼ teaspoon nigela seeds- optional
Preheat oven 375F
Wash and quarter the strawberries. If very large, quarter again, so each piece is roughly ½ inch thick. Slice the rhubarb into ½ inch slices. Place both in a bowl and add the maple, chia, cornstarch, lemon juice and vanilla and pinch salt. Stir well. Place in a, greased, 8×8 baking dish or 2 quart baking dish. ( The pan in the photo is 5 x12)
To make the crumble, place all ingredients in a medium bowl and mix really well.
Lightly drop crumble evenly over the top and do not press down.
Place in the oven, uncovered for 40 minutes. If top is golden and edges are bubbly, it’s time to take it out.
Otherwise, continue baking for 5-7 more minutes.
Let set 15 mins before serving.