Vegan Gluten Free Raspberry Rhubarb Crisp

Serves: 6


  • 4.5 cups (total) raspberries & rhubarb mixed (if using frozen, place in colander and briefly rinse under cold water)
  • 2-3 Tbsp cane sugar (or sub sweetener of choice, such as maple syrup or coconut sugar)
  • 1 cup gluten free rolled oats
  • 1/2 cup almond meal, ground from raw almonds
  • 1/2 cup raw pecans, chopped
  • 1/4 cup packed light brown sugar
  • pinch sea salt
  • 4 Tbsp cold vegan butter, or sub olive oil


  1. Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish.
  2. Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference).
  3. Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
  4. Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
  5. Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
  6. Leftovers will keep in the fridge for several days, though best when fresh.