This vegan rhubarb crisp is made with buckwheat flour, apple, and filled with poppyseed. The perfect easy crisp for spring and summer. 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 gluten-free crisp.

For some more spring or early summer treats, try a strawberry smoothie bowl or strawberry juice, or whip up a vegan carrot cake.

Rhubarb crisp in a bowl with a scoop of ice cream.
Jump to:

Ingredient Notes and Substitutions

  • Rhubarb: if you have forced rhubarb, all the better. Either way there's no need to peel.
  • Apples: switch out the apples for pears if preferred.
  • Maple syrup: substitute coconut sugar or brown sugar.
  • Rolled oats: be sure to get certified gluten-free if necessary.
  • Add-ins: cinnamon and fresh ginger are nice additions.

Top Tips

  • Reduce the 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.
  • Use butter: if you would rather have a buttery flavour, use butter in place of the coconut oil. I think olive oil would even work here but haven't tried it.

How to Store

Storage: keep in a sealed container at room temperature for a day or two, or in the fridge for 4-5 days. Reheat in the oven to crisp it up again.

Freezing: transfer the fully cooled crisp to an airtight container and freeze for up to 2 months. Thaw at room temperature before reheating in the oven.

Recipe

Rhubarb crisp in a bowl with a scoop of ice cream.
Print Recipe
5 from 1 vote

Buckwheat Vegan Rhubarb Crisp

This vegan rhubarb crisp is made with buckwheat flour, apple, and filled with poppyseed. The perfect easy crisp for spring and summer.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8

Equipment

  • Measuring cups and spoons
  • Casserole or baking dish approximately 8 inches in diameter
  • Medium bowl
  • Spatula or wooden spoon

Ingredients

Base

  • 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 lemon
  • 3 tablespoons maple syrup

Topping

  • 1 ½ cups rolled oats
  • Pinch sea salt
  • ½ cup plus 2 tablespoons buckwheat flour
  • 3 tablespoons melted coconut oil
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoons poppy seeds
Makes: 8inch round

Instructions

  • Combine all the base ingredients in a casserole dish or baking dish that's approximately 8 inches in diameter (I used and oval one).
    3 cups rhubarb, 2 cups chopped cooking apples, Zest of 1 lemon, 3 tablespoons maple syrup
  • In a medium bowl combine the topping ingredients until it resembles a cookie dough.
    1 ½ cups rolled oats, Pinch sea salt, ½ cup plus 2 tablespoons buckwheat flour, 3 tablespoons melted coconut oil, ¼ cup maple syrup, ½ teaspoon vanilla extract, 2 tablespoons poppy seeds
  • 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.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 320mg | Fiber: 4g | Sugar: 15g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg

2 Comments

Leave a Reply

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

Recipe Rating