I love to welcome summer in with the satisfying flavors of berries and rhubarb. This Apple berry rhubarb crisp is a quick and easy way to showcase those flavors and enjoy the seasonal harvest. But here’s a side note, when berries ripen and rhubarb matures, I will freeze what I can so I have a stash. That way, when warm desserts and breakfast options are what I’m craving mid-winter, I have some tucked away and ready so I can enjoy and bake this fruit & berry crisp anytime.
If you grow your own strawberries and rhubarb or have a neighbor who does, this is a great recipe to use when you harvest or as a food gift. For a special presentation, scoop into glasses and top with a dollop of banana nice cream.
Is this good for you? Absolutely! Berries are on the top of the list when it comes to phytonutrients and along with rhubarb they posess anthocyanins which are flavonoids that act as antioxidants and show anti-cancer activity. They reduce oxidative stress and help with reducing inflammation which leads to all kinds of disease.
Apples add their own mix of nutrients into the dessert along with iron, protein and fiber found in the oats. I just love the crunch!
The sweetener in the recipe can be substituted with monk fruit or honey. For additional information about swapping sweeteners see this Post.
I do think this is an appropriate breakfast as well as dessert. You could always add a little plant yogurt to it to give it a breakfast feel. Fruit is beneficial to health so add some to your day to reach the recommended servings, dig in!
Apple Berry Rhubarb Crisp
- 9x11 baking pan
- 1 ½ cups rolled oats
- ½ cup walnuts, chopped
- ¼ cup coconut sugar
- 2 tablespoons coconut oil
- 2 tablespoons vegan butter or more coconut oil
- 2 tablespoons gluten free flour
- ½ teaspoon cinnamon
- 2 large apples peeled and sliced
- 2 stalks rhubarb sliced ¼ in thick
- 2 cup mixed fresh or frozen berries
- 2 tablespoons coconut sugar
For the topping:
- In a medium mixing bowl, combine the oats, flour, walnuts, sugar and cinnamon.
- Melt the coconut oil and vegan butter and pour over oat mixture stirring to combine.
For the filling:
- Preheat oven to 350 degrees. Lightly oil a 9x11 glass baking pan with a bit of coconut oil or spray.
- Peel and slice apples and add to the pan.
- Slice the rhubarb and add to the pan
- Measure and add the mixed berries to the pan.
- Sprinkle the coconut sugar over the fruit and lightly mix with a spatula.
- cover the fruit with the oat mixture, pressing down gently to set it in place.
- Bake for 45 minutes to 1 hour until fruit is soft and topping is crisp.
- Serve with banana nice cream and enjoy!