Sweet and tangy strawberry rhubarb filling baked with a layer of buttery oat crumble on top. This is a must-bake for all strawberry rhubarb lovers, and is sure to be a winner at parties and potlucks!
Sometimes I can’t decided which I like better: the strawberry rhubarb filling, or the crumble topping. I just love how both flavours and textures compliment each other, with the filling being soft and sour and the topping being chewy and crumbly! To bring together the dish, I love topping my crumble with either vegan vanilla ice cream or coconut whipped cream.
If you try out this recipe, don’t forget to leave a star review below and let me know how you liked it! Happy (vegan) baking!
If you like this recipe you might also like my Vegan Brown Butter Apple Crumble recipe.
What is the difference between crumbles, crisps and cobblers?
Before we get to the recipe, let’s clear up some confusions surrounding the categorization of this ambiguous dessert! I personally had to do some Googling to figure out what the difference was between crumbles, crisps and cobblers.
The biggest difference between crisps and cobblers is that cobblers are more caky and dense, whereas crisps are, as the name indicates, crispier. If you think of peach cobblers, you’ll notice that the top layer is slightly leavened, and fluffy even. Apple crisps on the other hand is made with a granola-like streusel topping that mostly consists of oats.
The composite of crumbles fall between cobblers and crisps, and is made with a dough similar to scones, with the addition of oats.
There are usually many ways to interpret food labeling, but I hope this helps clarify the key difference between crumbles, crisps and cobblers! Back to the recipe…
Ingredients rundown
Strawberry rhubarb filling
The filling consists of a mixture of fresh strawberries, fresh rhubarb, flour as the binding agent, a splash of lemon juice for freshness, and maple syrup or agave as the sweetener.
- When picking your strawberries and rhubarb stalks, don’t worry too much about the exterior appearance, since they’ll be baked anyways! Just make sure to cut off any rotten parts.
- For a less sweet option, feel free to omit the maple syrup.
Oat crumble layer
The crumble is made in a similar way as making scones. It consists of combining cold butter into dry a mixture of flour, baking powder, salt, brown sugar, and rolled oats, then binding everything together with a small amount of non dairy milk.
- If you use salted vegan butter, you can omit the salt.
- Coconut sugar can be used as a substitute for brown sugar
FAQs
This recipe makes one 9 inch pie dish, which can serve 4-6 people.
I personally have not tried using frozen fruits and veggie, but it can definitely work! You may need to adjust the baking time accordingly. Just look for the slight bubbling of the filling as a sign of the crumble being ready.
Yes you can! As long as the dish is not too deep and not too shallow.
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
Add these recipes to your vegan summer baking:
Vegan Strawberry Rhubarb Crumble
Ingredients
Strawberry rhubarb filling
- 1½ cup strawberries, diced
- 1½ cup rhubarb, diced, 3 long stalks
- 3 tbsp all purpose flour
- 1½ tbsp maple syrup, or agave
- 2 tsp lemon juice
Oat crumble topping
- 1¼ cup all purpose flour
- ½ cup rolled oats
- ½ tsp baking powder
- pinch of salt
- 4 tbsp brown sugar, or coconut sugar
- ¼ cup vegan butter, cold and cubed, about 56g
- 4 tbsp non dairy milk
Instructions
- Preheat the oven to 375ºF, set oven racks to middle-top and lightly spray a 9 inch round pie dish with cooking spray.
- In a bowl, combine all the ingredients under “Strawberry rhubarb topping”. Refrigerate until ready to use.1½ cup strawberries, diced, 1½ cup rhubarb, diced, 3 tbsp all purpose flour, 1½ tbsp maple syrup, 2 tsp lemon juice
- Whisk together the flour, oats, baking powder, salt and brown sugar in a separate bowl.1¼ cup all purpose flour, ½ cup rolled oats, ½ tsp baking powder, pinch of salt, 4 tbsp brown sugar
- Add the butter and use your hands or a fork to combine the butter with the dry mix. The butter should be broken into small chunks¼ cup vegan butter, cold and cubed
- Add the non dairy milk and mix with a fork until crumbly and slightly chunky.4 tbsp non dairy milk
- Pour the strawberry rhubarb filling into the dish. Top with the crumble topping, and press down with your hands to make sure all areas are covered.
- Bake for 25-30mins, or until the crumble topping is golden coloured and the filling beneath is bubbling. Cool slightly before serving with vegan ice cream or coconut whipped cream if desired.
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