• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • Recipes
  • Wellness & Travel
  • Work with me

 logo

May 5, 2020

HEALTHIER RASPBERRY & RHUBARB CRISP. STEP-BY-STEP GUIDE

Pin108
Share
Tweet
108 Shares
Jump to Recipe Print Recipe

This quick & easy to prepare raspberry & rhubarb crisp is a great healthier alternative to a traditional crumble. Sweet & slightly tarty filling combined with crispy topping & creamy ice cream is a perfect combination of flavours and textures. Vegan, gluten free & free from refined sugar.

Raspberry & Rhubarb Crisp with ice cream in a white pie dish

Hello my friends!

In today’s post I’ll show you a quick, step by step guide on how to make this easy yet utterly delicious raspberry & rhubarb crisp. It’s a great way of using seasonal rhubarb and a much healthier alternative to a traditional crumble.

WHAT INGREDIENTS DO I NEED TO MAKE HEALTHIER RASPBERRY & RHUBARB CRISP?

Ingredients shot for Raspberry & Rhubarb Crisp
  • Frozen raspberries (you can use fresh raspberries too)
  • Fresh rhubarb
  • Vanilla extract
  • Ground cinnamon
  • Freshly grated ginger
  • Organic coconut sugar
  • Cornflour (or arrowroot powder)
  • Jumbo (chunky) porridge oats (gluten free). It’s important to use chunky oats in this recipe to make the topping really crispy. If you use rolled oats, it might produce slightly different results.
  • Pecan nuts (you can substitute for walnuts or almonds, however pecan nuts work best in my opinion)
  • Buckwheat flour (or plain gluten-free flour)
  • Coconut oil (or sunflower oil)

HOW DO I MAKE RASPBERRY & RHUBARB CRISP?

STEP 1

Place frozen raspberries in a saucepan and cook over medium heat for 2-3minutes until the raspberries are starting to thaw and let the juice out.

STEP 2

Add chopped rhubarb to the saucepan with raspberries and cook for around 3-5 minutes until the rhubarb is slightly softened. Add vanilla extract, ground cinnamon, ginger, coconut sugar and cornflour and cook for a further 10-12minutes until the rhubarb is soft and a little stringy. You might want to taste the filling at this stage and add more sugar if your rhubarb is too sour.

Stewed raspberries and rhubarb in a black saucepan

STEP 3

To make the topping, combine jumbo oats, pecan nuts, buckwheat flour, ground cinnamon, coconut sugar & coconut oil in a mixing bowl and mix well to ensure everything is well combined.

STEP 4

Transfer the filling into a round pie dish and spread evenly with the back of the spoon.

STEP 5

Scatter the topping over the filling in an even layer and ensure that all the filling is covered.

STEP 6

Bake in the oven at 180C (350F, gas mark 4) for 25-30 minutes until golden brown.

STEP 7

Let it cool down slightly and serve whilst still warm with your choice of toppings.

Raspberry & Rhubarb Crisp with ice cream in a white pie dish

And that’s how easy this raspberry & rhubarb crisp is, my friends! Couldn’t be easier, right?

WHAT CAN I SERVE RASPBERRY & RHUBARB CRISP WITH?

  • Ice cream (I used dairy free and low calorie ice cream)
  • Fresh dairy-free cream
  • Dairy-free custard
  • Coconut yoghurt
  • It’s just as delicious on its own!

Obviously, bear in mind that the choice of toppings will have an impact on the overall nutritional value of your portion. Just saying…:)  

Raspberry & Rhubarb Crisp with ice cream in a white pie dish

If you’d like to try some other of my recipes, check out:

  • UPSIDE DOWN BLOOD ORANGE CAKE
  • HEALTHY 4-INGREDIENT ENERGY BALLS
  • NECTARINE & MANGO SUMMER TART
  • HEALTHY BANANA & RASPBERRY LOAF
  • VEGAN CHOCOLATE BROWNIES

As always, if you recreate this delicious raspberry & rhubarb crisp, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram (Fit Foodie Nutter), Facebook or Pinterest so I don’t miss them. It gives me so much joy seeing your takes on my recipes!  

Thank you for visiting my blog. I’ll see you next week.

Stay safe and keep well.

Healthfully yours,

Tania x

Pin for later

Raspberry & rhubarb crisp with ice cream & spoon in a white pie dish
Raspberry & Rhubarb Crisp with ice cream in a white pie dish

HEALTHIER RASPBERRY & RHUBARB CRISP (VEGAN, GF)

Tania Pilcher | Fit Foodie Nutter
This quick & easy to prepare raspberry & rhubarb crisp is a great healthier alternative to a traditional crumble. Sweet & slightly tarty filling combined with crispy topping & creamy ice cream is a perfect combination of flavours and textures. Vegan, gluten free & free from refined sugar.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Course Dessert
Cuisine British
Servings 4 people

Ingredients
  

For the filling:

  • 3 cups frozen raspberries you can use fresh raspberries too
  • 2 cups fresh rhubarb (about 3 rhubarb stalks) diced
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp freshly grated ginger
  • 3 tbsp coconut sugar or caster sugar
  • 1 tbsp cornflour

For the topping:

  • 1 cup jumbo (chunky) porridge oats (gluten free)
  • 1/2 cup pecan nuts roughly chopped
  • 1/3 cup buckwheat flour or plain flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup coconut sugar or caster sugar
  • 1/3 cup + 1/4cup coconut oil melted (you can also use sunflower oil)
  • Optional: ice cream of choice

Instructions
 

  • Preheat the oven to 180C (350F, Gas mark 4).
  • Place frozen raspberries in a saucepan and cook over medium heat for 2-3minutes until the raspberries are starting to thaw and let the juice out.
  • Add chopped rhubarb to the saucepan with raspberries and cook for around 3-5 minutes until the rhubarb is slightly softened. Add the rest of the filling ingredients (vanilla extract, ground cinnamon, ginger, coconut sugar and cornflour) and cook for a further 10-12minutes until the rhubarb is soft and a little stringy. You might want to taste the filling at this stage and add more sugar if your rhubarb is too sour.
  • Combine all topping ingredients in a mixing bowl and mix well to ensure they’re well combined.
  • Transfer the filling to a round pie dish and scatter the topping over the filling. Bake in the oven for 25-30minutes until golden and crispy.
Keyword Raspberry & rhubarb crisp, gluten free, vegan, low sugar
Tried this recipe? Mention @Fit.Foodie.Nutter or tag #fitfoodienutter!

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)

You Might Also Like:

Plum & blackberry galette via Fit Foodie Nutter #vegan #sugarfree #glutenfree #galettePLUM & BLACKBERRY GALETTE (VEGAN, GLUTEN FREE) Vegan Peanut & Caramel barsHEALTHIER VEGAN PEANUT & CARAMEL BARS HEALTHIER VEGAN CHOCOLATE BROWNIES (GF, SUGAR FREE) Healthy Vegan Banana & Raspberry LoafHEALTHY BANANA & RASPBERRY LOAF (VEGAN, GF, SUGAR FREE) A stack of pumpkin & chocolate chip cookies with a glass of milk – Fit Foodie NutterHEALTHIER SOFT PUMPKIN & CHOCOLATE CHIP COOKIES (VEGAN)

Filed Under: Recipe, Sweet, Vegan Tagged With: gluten free, healthy dessert, no sugar, Raspberry & rhubarb crisp, vegan

Reader Interactions

Comments

  1. AvatarShashi at SavorySpin says

    May 5, 2020 at 11:04 am

    5 stars
    This is the kind of dessert I crave in warmer months – and I’m so loving that this raspberry rhubarb crisp is on the healthier side too!

    Reply
    • AvatarTania says

      May 5, 2020 at 2:02 pm

      Thank you Shashi! Having been in quarantine for a few weeks now, I’ve been very mindful about extra calories and reduced exercise than normal, so the fact that this crisp is waist friendly is a real bonus, isn’t it?!

      Reply
  2. AvatarNart at Cooking with Nart says

    May 5, 2020 at 11:41 am

    5 stars
    Raspberry is my favorite fruit ever and this also being vegan – I can’t wait to try it!

    Reply
    • AvatarTania says

      May 5, 2020 at 2:00 pm

      Thank you so much Nart. I hope you’ll enjoy this recipe as much as I did!

      Reply
  3. AvatarRhonda Albom says

    May 5, 2020 at 12:01 pm

    5 stars
    Buckwheat flour sounds like a great alternative to add a nice bit of flavour. I love the idea of a healthier crisp.

    Reply
    • AvatarTania says

      May 5, 2020 at 1:59 pm

      Thank you Rhonda!

      Reply
  4. AvatarAlison says

    May 5, 2020 at 12:14 pm

    5 stars
    This came out beautifully golden brown on top with a bright red raspberry center. The flavor was just right. Not too sweet, and the whole family finished it in one sitting!

    Reply
    • AvatarTania says

      May 5, 2020 at 1:59 pm

      Thank you so much Alison! I’m so glad your family enjoyed it as much as I did! x

      Reply
  5. AvatarAmanda Wren-Grimwood says

    May 5, 2020 at 12:26 pm

    5 stars
    I’m mad for crumble but your lighter version of a crisp looks so good with the pink fruit.

    Reply
    • AvatarTania says

      May 5, 2020 at 1:58 pm

      Thank you Amanda! As much as I love traditional crumble, I’m a real crisp convert now! Even better that it’s a healthier and waist-friendly version:) x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

Let’s Get Social

  • Email
  • Facebook
  • Instagram
  • Pinterest

WINNER OF HEALTH BLOG AWARDS 2018. BEST RECIPE BLOG

Health Blog Awards 2018 logo

Don't miss a recipe

CHECK OUT MY RECIPES AT

Healthy Aperture Gallery logo

LET’S BE FRIENDS

fit.foodie.nutter

fit.foodie.nutter
I’ve got a little confession... Dry January had I’ve got a little confession... Dry January had to be abandoned, just because lockdown & no wine are not synonyms at all, are they?! 🤷‍♀️🙈 #dontjudge 🙏🏻 The days are all blending into one & there’s no end date to this whole saga... Sending hugs to all who need them & this savoury plant-protein rich lunch bowl for inspiration, whilst I get my act together to get my usuals positive vibes back ❤️
#ad Craving bacon this Veganuary? No problem 😏 #ad Craving bacon this Veganuary? No problem 😏Take your vegan BLT from delicious to EPIC with a little help from @hellmannsuk new Vegan Mayo Baconnaise. With its really distinct bacon flavour notes, it will elevate your plant-based BLT to a totally new level - give it a try to see for yourself (recipe below).Hellmann’s new Vegan Mayo Baconnaise is the perfect condiment. Its delicious flavours come at no compromise on flavour or texture and the plant-based spread is so bacon-like!To inject more flavours into your plant-based meals, Hellmann's has also launched a Garlic Vegan Mayo & Chipotle Vegan Mayo (that I served with my tacos last week).Hellmann's Vegan Mayo Baconnaise is available from Ocado, Amazon Fresh & Asda (RRP £2.50) – make sure you give this Epic Vegan BLT a try and let me know what you think!Epic Vegan BLTFor Vegan Aubergine Bacon:
2 tbsp olive oil
2 tbsp tamari sauce (or light soy sauce)
2 tbsp maple syrup
1/2 tsp ground ginger
1/2 tsp apple cider vinegar
1/2 tsp ground cumin
1/2 tsp Dijon mustard
1/2 tsp garlic puree or garlic powder
1/2 medium aubergineWhisk all ingredients in a jar until combined. Slice the aubergine in half, length-ways, and then slice into thin strips (reserve the other half for another recipe). Arrange the strips on a baking tray lined with parchment paper. Brush with the marinade mixture on both sides and roast at 120C Fan for 45-55 mins until crispy. To assemble the vegan BLT, spread #HellmannsVeganBaconnaise over the bread slices, add sliced tomatoes, lettuce leaves & aubergine strips. Enjoy every single bite!#HellmannsUK #HellmannsVegan #BringHomeTheVeganBacon #Veganuary2021
In honour of the citrus season, this vegan upside In honour of the citrus season, this vegan upside down blood orange cake should definitely be on your menu 😏 🍊 No flour and no refined sugar make it light, fluffy, as well as waist friendly (healthy new year resolutions & all that jazz 😎) It’ll make a great dessert for Valentine’s Day too, if you happen to be planning your menu for it already 😉 On another note, I’m desperately looking forward to Friday... You know that feeling? 😆
.
.
.
.
.
.
.
.
#bloodorange #bloodoranges #polentacake #bloodorangecake #vegancake #veganbaking #veganbakingrecipes #valentinesdessert #valentinesday2021 #valentinesmenu
#vegandessert #damnthatsdelish #droolclub
#iamsomartha #thebakefeed #bakingfromscratch #bakingtime
#veganrecipes #vegetarianrecipes #iamwellandgood #healthyrecipes #saveurmag #eatwellbewell  #beautifulcuisines #foodphotography #foodstyling #foodtographyschool
#ad A delicious healthy pancake stack is the best #ad A delicious healthy pancake stack is the best way to start any day, right?! 🥞 You’re just 7 ingredients away from these super quick & easy vegan banana & oat pancakes that I made with dairy-free unsweetened  @koko_coconutuk coconut milk (full recipe below). Put your morning tunes on, grab a handful of ingredients that you probably already have in your kitchen and make yourself an epic pancake stack to get your day off to the best start 😉If you fancy winning a £1,000 treetop getaway (wouldn’t that be lovely?!), Koko are running the hunt for the UK’s tastiest most natural breakfasts. Submit your recipes on kokodairyfree.com or visit @koko_coconutuk and be in with a chance of winning. Best of luck my friends!Banana & oat vegan pancakes (makes 6)
I cup rolled oats (80g)
1/4 cup + 2tbsp coconut milk (80ml)
1tbsp apple cider vinegar
1 tsp baking powder
1 tsp cinnamon
1tsp vanilla extract
1 bananaPlace all ingredients in a food process & blitz for a couple of minutes until smooth. Fry with a little oil over medium size heat for a couple of minutes on each side.#treemendousbreakfasts #naturalbreakfasts #kokobreakfasts
Follow on Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Footer

AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

MOST RECENT RECIPES

Top down view of vegan broccoli cheese soup in a round bowl
Vegan BLT sandwich with eggplant bacon on a white board
Vegan mushroom & walnut wellington on a black board

Stay connected

  • Email
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 on the Brunch Pro Theme