This vegan & gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.
This is another one of those recipes that I write in my ideas and think I thought of it on my own, and then remember I saw something like it floating around. So this super healthy gluten free rhubarb crisp was inspired by my dear friend Gena of The Full Helping, who I very deeply admire, and her berry peach crisp from a couple of years ago. Looking at it again, even the pictures are unintentionally similar – I’ve looked up to her ever since I started sharing recipes so it’s not much of a surprise that I’ve drawn such inspiration from her work without realizing.
We’re in that golden time of spring when the rhubarb season intersects with local strawberries, one of my favourite times of year, and simple recipes like this highlight both of them without overpowering or hiding their natural flavours. I’ve kept things simple here with just a little fresh ginger and maple syrup, staying away from any strong spices and outrageously expensive vanilla. Using fresh is key, though, instead of ground ginger. I find that strawberry rhubarb combos can taste a bit flat and the ginger lifts everything up. I’m a big fan of combining rhubarb with ginger and it’s even better with strawberries in the mix.
Using chickpea flour and rolled oats to make the crumble topping ups the protein content a bit here and makes this vegan crisp suitable for breakfast as well as dessert. With coconut oil and coconut sugar, it’s filled with goodness and avoids any overly processed ingredients. The texture is virtually identical to a normal sugar & butter crumble, I think even better using chickpea flour instead of spelt, and there’s no hint of beany flavour in the finished product. Just don’t eat the topping raw. Uncooked chickpea flour smells, and tastes, absolutely terrible. Trust. The only downside to this recipe is not being able to sneak bits of crumble before it’s cooked (the best part about making anything with a streusel topping, obviously).
With just 11 ingredients and 20 minutes baking time, this is one of the easiest recipes I’ve ever posted, and it’s one of my favourites, too.
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Strawberry Rhubarb Chickpea Flour Crisp
- 500 grams / 3 cups fresh strawberries, halved
- 400 grams / 3-4 stalks rhubarb, chopped*
- 1 teaspoon fresh ginger, finely grated
- 3 tablespoons maple syrup or honey
- 1 teaspoon arrowroot powder**
Chickpea & Oat Crumble Topping
- 110 grams / 1 cup rolled oats
- 40 grams / 1/4 cup chickpea flour
- 50 grams / 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon cardamom optional
- 40 grams / 3 tablespoons coconut oil, room temperature
- 1 tablespoon nondairy milk
Preheat the oven to 180C / 350F. Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated. Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.
To make the crumble topping, mix the oats, flour, sugar, salt, and cardamom in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly. Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.
Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish. Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.
* I know lots of people peel their rhubarb, and I grew up doing it, but have since given up on it. I don't think there's any difference in a recipe like this.
* Arrowroot powder works as a binding agent, like cornstarch, to keep the base of the crisp from being too juicy.