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Dessert for 6

Raspberry Rhubarb Fruit Crisp

Raspberries and rhubarb bake beneath an oat, almond, pecan, and vegan butter topping until bubbling and crisp.

$2.16per serving $$
60 minstart to table
6servings

AmericanVegetarianBudgetDessertsSpringSummer

Ingredients

  • 2 1/4 cups raspberries
  • 2 1/4 cups rhubarb
  • 2 1/2 tbsp cane sugar
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup raw pecans
  • 1/4 cup packed light brown sugar
  • 1 pinch sea salt
  • 4 tbsp cold vegan butter

Steps

  1. Heat the oven to 350 F and oil an 8-inch square baking dish.
  2. Stir the raspberries, rhubarb, and cane sugar in the baking dish.
  3. Mix the oats, almond meal, pecans, brown sugar, and salt in a bowl.
  4. Cut in the cold vegan butter until the topping forms small crumbs.
  5. Scatter the topping over the fruit.
  6. Bake for 45 minutes, until the fruit bubbles and the topping is browned.

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