Rhubarb Strawberry Apple Crisp

By srumbel

This unique crisp recipe was adapted from Chatelaine Magazine. This rhubarb strawberry apple crisp is a marvelous three-fruit blend that was shared with us many, many years ago by Melody Wren of The Cook’s Kitchen. She whipped it up when she had a glut of garden-fresh rhubarb and a wilting pint of strawberries on hand. The result was a lovely sweet-tart dessert that begs for a scoop of dairy-free vanilla ice cream! We’ve updated the recipe and post to make it easier to follow.
from godairyfree.org

Ingredients

• 4 4 4 cups chopped fresh or frozen rhubarb
• 3 3 3 medium apples, peeled, cored, and thinly sliced
• 1 1 1 pint strawberries, hulled and quartered
• 3 3 3 tablespoons sugar
• 3 3 1/3 tablespoons + 1/3 cup all-purpose flour, divided
• 1 1 1 teaspoon ground cinnamon, divided
• 2/3 2/3 2/3 cup rolled oats
• 1/3 1/3 1/3 cup all-purpose flour
• 1/3 1/3 1/3 cup brown sugar
• 3 3 3 tablespoons dairy-free buttery spread or coconut oil, melted

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat your oven to 350F.

If using frozen rhubarb, place it in a sieve and rinse under cold water to remove any ice crystals.

Place the rhubarb, apples, and strawberries in a large bowl.

In a small bowl, whisk together the sugar, 3 tablespoons flour, and ½ teaspoon cinnamon. Sprinkle over the fruit and toss to evenly coat.

Transfer the fruit mixture to an oblong baking dish and gently press to even out the surface.

In a medium bowl, stir together the oats, remaining ⅓ cup flour, brown sugar, and remaining ½ teaspoon cinnamon. Slowly drizzle in the buttery spread or oil while stirring with the fork. Continue stirring until evenly distributed and crumbly.

Evenly scatter the crumble over top of the fruit.

Bake for about 1 hour, or until the fruit starts to bubble around edges and a knife inserted in the center of the crisp comes out hot.

Serve warm or at room temperature with a scoop of dairy-free vanilla ice cream or a dollop of dairy-free vanilla yogurt, if desired.

Store leftovers covered in the refrigerator for up to 3 days.

Serves: 6 to 8 servings