This vegan rhubarb crisp is made with buckwheat flour, apple, and filled with poppyseed. The perfect easy crisp for spring and summer.
Eating as seasonally as possible is something many of us strive to do. But in this day and age, it's hard not to just grab those out-of-season blueberries once the bleak mid-January season comes around. Despite the availability of almost everything almost all the time, a few magical fruits and veggies have managed to stay a hundred percent seasonal and special. Specifically, I'm thinking of rhubarb. Last week I went to the first local market of the season. I was a hubbub of baby strollers, dogs on
leashes, and meandering people weighed down with their bags of rhubarb. In a weird sense it was thrilling to see how wild people go for something as simple as a vegetable that only shows itself for two months out of the year. While you can make savoury dishes out of this odd and elusive veggie, and many do, I'm most inclined to stay on the traditional sweet route along the lines of jams, pies, compotes and this vegan rhubarb crisp.
- maple syrup
- rolled oats
- sea salt
- buckwheat flour
- coconut oil
- vanilla extract
- poppy seeds
To make this vegan rhubarb crisp, combine all the base ingredients in a casserole dish or baking dish that's approximately 8 inches in diameter (I used and oval one).
In a medium bowl combine the topping ingredients until it resembles a cookie dough.
Sprinkle the oat topping over fruit mixture and bake in a 180° C (350° F) oven for 30-40 minutes or until bubbling and the apples are tender.
Tips + Notes
Although rhubarb desserts are often just vehicles for sugar, we tend to go the more sour route in our house and allow the tartness to shine through. A good dollop of ice cream—hello Coconut Bliss vanilla—adds a nice contrast to the acidic tang. Crumbles and crisps are my go-to desserts.
They are quick to make, easily healthified, suitable for a lazy breakfast and casual enough for some after dinner porch hangouts. This version comes together in mere minutes and, besides the rhubarb, contains items that most of us have in the pantry. It's basically the perfect lazy meal to satisfy all your spring cravings.
- swap the apples in this vegan rhubarb crisp for pears
- add a handful of berries
- swap the maple syrup for coconut syrup or brown sugar
- add a little spice like cinnamon or ginger
Other Fruit Dessert
- 3 cups rhubarb, chopped (just over 1 cm, or ½ inch, slices)
- 2 cups chopped cooking apples, around 2 apples (roughly the same size as the rhubarb)
- Zest of 1 lemon3 tbsp. maple syrup
- 1 ½ cups rolled oats
- Pinch sea salt
- ½ cup plus 2 tbsp. buckwheat flour
- 3 tbsp. melted coconut oil
- ¼ cup maple syrup
- ½ tsp. vanilla extract
- 2 tbsp. poppy seeds
- Combine all the base ingredients in a casserole dish or baking dish that's approximately 8 inches in diameter (I used and oval one).
- In a medium bowl combine the topping ingredients until it resembles a cookie dough.
- Sprinkle the oat topping over fruit mixture and bake in a 180° C (350° F) oven for 30-40 minutes or until bubbling and the apples are tender.Serve warm with coconut ice cream.
Links + Loves
- While I'm not usually a make-up kind of gal, I recently restocked my collection with some zero waste and natural make-up. Most of it's for getting all dolled up, but this lip + cheek cream is amazing and my new favourite accessory.
- A little late on this one, but I've got a new May playlist up. A lot of these songs have been featured in my IG stories. They have been my main go-to music while working. If you like chill upbeat pop than it's for you.
- I really enjoyed Julie Piatt's podcast with Karrilyn Pamer of CAP beauty. Plus if you haven't seen their book yet, it's totally worth checking out.
- In light of all our recent zero waste talk, I thought I'd share some of my favourite waste-free Instagram accounts. Been loving this one, and this one, this Canadian one, and the classic one. Always inspiring!
- I feel kind of strange plugging this, but I made a vegan + gluten free e-book called Meals Made Easy which focuses on meal prepping and offers over 30 recipes for you to make and have on hand. Get it through signing up to the WHE mailing list. No catches or hidden anything.
- Been dreaming of Sasha's version of Melissa's cookie balls, Sarah B's adaptogenic date shake, Eleanor's raw brownie, Renee's morning routine, and Sherrie's roasted asparagus.