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Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is really a wonderful rhubarb crisp recipe and you can use strawberries or peaches. Serve with vanilla ice cream or whip cream - this dessert everyone will love! I use vegan butter to make this dessert vegan, and it turns out just as good. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
  3. With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined. Add the butter in 1 tablespoon increments until a crumble topping starts to form.
  4. Place the fruit filling into a non-metal pan like a ceramic or glass pie pan. Place the crumble topping on top and bake at 375 for 45-55 minutes. Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.