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.
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?
- 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?
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 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.
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.
Transfer the filling into a round pie dish and spread evenly with the back of the spoon.
Scatter the topping over the filling in an even layer and ensure that all the filling is covered.
Bake in the oven at 180C (350F, gas mark 4) for 25-30 minutes until golden brown.
Let it cool down slightly and serve whilst still warm with your choice of toppings.
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…:)
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.
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HEALTHIER RASPBERRY & RHUBARB CRISP (VEGAN, GF)
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
- 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.